Pork curry with coconut cream
Description
The dish is prepared without unnecessary complications. The hardest part, in my opinion, is opening the coconut—be careful not to hurt yourself! We'll be cooking in a multicooker. In summer, it's a real lifesaver: no extra heat, no steam, and no odors spreading around the apartment. The finished dish can be served immediately.
Instructions
- 1
Step 1
Cut the pork into small cubes and lightly fry in oil using the "Sauté" mode. Add the onion cut into thin strips and the carrot sliced into rounds. Fry together until lightly browned.
- 2
Step 2
Pour boiling water over the meat with vegetables, just enough to cover. Switch the multicooker to "Stewing" mode and stew until the meat is almost done.
- 3
Step 3
Carefully open the coconut, drain the milk, remove the flesh from the shell, and grate it on a coarse grater. Do not remove the brown skin; grate it together with the flesh.
- 4
Step 4
The water in the meat has almost completely evaporated. Add curry powder, chili flakes, and season with salt to taste. Add a little brown sugar and grated coconut flesh.
- 5
Step 5
Sauté everything together briefly until fragrant, then squeeze the juice of half a lime.
- 6
Step 6
Add coconut cream (up to 200 ml) to the coconut milk drained from the coconut. Pour it over the meat, mix well, and simmer for about 5 minutes. Then switch the multicooker to the warming mode and let the sauce thicken and the meat absorb the flavors thoroughly.
- 7
Step 7
Serve with fluffy jasmine or basmati rice. Serve the curry separately from the rice, garnished with pieces of fresh coconut.