The Homemaker’s Cookbook Recipe No. 8. “Spicy Yellow Curry with Pork and Parkia Timoriana”
This spicy yellow curry is perfect for those who love bold flavors and heat. The combination of tender pork and Parkia Timoriana (a type of bean known as petai or stink bean) in a rich and creamy curry sauce is satisfying and delicious. Serve this curry with rice or naan for a complete meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Nutritional Information (per serving):
- Calories: 420
- Protein: 25g
- Carbohydrates: 20g
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 70mg
- Sodium: 750mg
- Potassium: 780mg
- Fiber: 6g
- Sugar: 4g
- Vitamin A: 75IU
- Vitamin C: 30mg
- Calcium: 110mg
- Iron: 4mg
Ingredients:
- 1 pound boneless pork shoulder, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons yellow curry powder
- 1 tablespoon red chili paste
- 1 can (14 ounces) of coconut milk
- 1 cup chicken broth
- 1 teaspoon fish sauce
- 1 teaspoon of sugar
- 1 cup Parkia Timoriana, blanched
- Salt, to taste
- Cilantro leaves, chopped (for garnish)
Instructions:
- Heat the vegetable oil in a large saucepan over medium heat. Add the onion and garlic, and sauté until the onion is soft and translucent.
- Add the pork to the saucepan and cook until browned on all sides.
- Add the yellow curry powder and red chili paste to the saucepan, and stir until the pork is coated evenly with the spices.
- Pour in the coconut milk, chicken broth, fish sauce, and sugar, and bring to a simmer. Let the curry simmer for 20-25 minutes, or until the pork is tender and cooked through.
- Add the blanched Parkia Timoriana to the saucepan and stir to combine. Cook for another 5 minutes.
- Season the curry with salt to taste.
- Garnish with chopped cilantro leaves and serve with rice or naan.
Enjoy your spicy and flavorful yellow curry with pork and Parkia Timoriana! This dish is high in protein and fiber and also contains important vitamins and minerals. However, it is important to note that the coconut milk and red chili paste used in this recipe can be high in fat and sodium, so it is best to consume this dish in moderation.
