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French Fridays: Coconut-Lemongrass-Braised Pork

Another Asian-influenced dish from Around My French Table; pork curry-stew. Turmeric, curry powder, cardomom seeds, coriander seeds, lemongrass and coconut milk are used in this curry. This recipe says to braise the stew in the oven but I cooked it the way I cook curry – entirely on the stove. It was too hot to have the oven on anyway! I cooked the potatoes and carrots separately as Dorie said but cooked the onions with the pork to add extra sweetness to the stew. I also poured all but 1/4 of the can of coconut milk into the Dutch oven and added the remaining milk only at the end as the flavour of the coconut milk will be cooked away when cooked too long. I omitted the honey too as I didn’t think the stew needs it, preferring it savoury than sweet.

It was a pleasant and mild curry. I found the strongest flavours were the lemongrass and cardomom. My kids could eat it and they think it’s quite nice. After all, only 1 heaped teaspoon of curry powder was used. I found a drizzle of soy sauce to chicken curry enhances its flavour and it worked on this dish as well. We had it two days in a row and it did taste better the next day. The first night I served it over white rice and garlic fried rice the second. (The second night’s dinner was better!)

That’s all from me on this recipe. I’m curious how other French Fridays with Dorie members found it. Click here for their links. (I’ll update this post with the link when it’s up. The FFwD website appears to be down at this moment.)

 
 

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Malaysian Chicken Curry

Chicken curry ranks right up there when you’re talking about popular Malaysian cuisine. In almost every potluck or party, chicken curry, with or without potatoes, will be there. It’s a time-consuming dish to make if you’re making it from scratch. There are spices to pound or grind before cooking them till the spices turn into a fragrant paste. The paste is the all-important base of the curry. Needless to say, I’ve never attempted to make it from scratch. Nowadays, we have the convenience of packaged curry paste. However, Malaysian curry paste wasn’t available in supermarkets here till a few years ago. I’m very glad T & T brings in Tean’s Chicken Curry Paste. It’s delicious and authentic, no more missing chicken curry from home! I add in lemon grass and curry leaves for extra flavour.

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Malaysian Chicken Curry with Potatoes

1.5 kg chicken meat, cut into bite-sized pieces (bone-in, skinless pieces)
3 tablespoons curry powder
2 tablespoons kosher salt**
1 packet curry chicken paste (200g)
2 medium potatoes, cut into big chunks
1 red onion, cut into thick wedges
2 stalks lemon grass, bruised
A few sprigs of curry leaves
500ml water
200 – 300ml coconut milk, use more or less depending on how creamy you like your curry (I used Aroy-D canned coconut milk)

1. Marinade the chicken with the curry powder and salt for at least an hour.

2. Heat some oil in a Dutch oven or a wok and stir-fry the curry paste and potatoes for 5 minutes.

3. Add in the marinated chicken and cook till the chicken is cooked on the outside. This is to seal in the chicken juices.

 

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4.Add in the onions, lemon grass, curry leaves and water. The water should just cover the chicken and potatoes.

5. Bring to a boil, cover, reduce the heat and simmer for 25 to 30 minutes until the chicken is cooked through and the potatoes are tender.

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6. Add in the coconut milk and simmer for another 10 minutes. The coconut milk is added only at the end as the flavour of the coconut milk will be cooked away if added too early. Taste and season with salt if necessary.

7. Serve with white rice or roti paratha (flat bread).

** The salt can be omitted if you want to reduce the salt content in this dish.

 

 
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Posted by on March 27, 2011 in Cooking, Food

 

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