Coconut Pork Curry with Lime and Sesame Breadcrumbs
Super quick, super easy, and just as good for a special occasion as it is for a midweek dinner. Full of classic South East Asian flavours.
Equipment
- Large saucepan
- large frying pan
Ingredients
- 3 tbsp Olive Oil
- 2 whole Red Onions peeled and cut into thick slices
- 2 tbsp Madras Curry Powder
- 400 ml Light Coconut Milk
- 1 pot Chicken Stockpot
- 350 ml Water
- 3 slices White Bread process to crumbs, sourdough or anything with a dense texture is ideal
- 1 tbsp Sesame Seeds
- 2 each Limes Zest and Juice
- 4 large Pork Chops
- 4 tbsp Dark Soy Sauce
- 4 tbsp Toasted Sesame Oil
- 4 small Pak Choi any greens will do
Instructions
- Heat 1 tbsp of the oil in the saucepan over a low heat, and then fry the onions until nice and soft. Stir in the curry powder, and cook for a further minute. Then add in the coconut milk, water and stockpot and stir again. Keep at a simmer.
- Heat the remaining 2 tbsp of olive oil in the frying pan, then add breadcrumbs, sesame seeds and lime zest and fry until nicely toasted and brown. Set aside.
- In the same frying pan, set the heat to medium and fry the pork chops, 5-6 minutes each side until well caramalised and cooked through. Remove from the pan and rest until ready to serve.
- Stiry the soy sauce, sesame oil and lime juice into the curry sauce, and allow to simmer for a couple of minutes. Add in the greens, and simmer for approx. 5 more minutes until they are cooked through.
- Serve the pork chop over rice. Spoon over the sauce and greens, then garnish with the breadcrumbs and sesame seeds.