charlottegrace1
Gold Member
Serves 4
1 tablespoon Thai green curry paste
400g lean diced pork
2 tablespoons plain flour
4 garlic cloves chopped
juice and zest of 1 lime
3 medium potatoes peeled and diced
4 medium tomatoes chopped
leaves from 1 sprig of rosemary chopped
300ml stock
2 tablespoons Worcestershire sauce
150 ml virtually fat free fromage frais
salt and pepper to taste.
Preheat the oven to Gas 4/180C/350F.
Heat the curry paste in a flame proof casserole dish.
Add the pork and cook till browned all over and covered in the curry paste.
Sprinkle in the flour and season with salt and pepper.
Stir to blend in the flour.
Add all the other ingredients except the fromage frais, cover and cook in the oven for about 2 hours.
When the meat is cooked, remove from the oven, allow to cool for about 5 mins, stir in the fromage frais and serve.
If you don't allow the curry to cool before adding the fromage frais, it may separate and won't look as nice. It will still be OK to eat though.
1 tablespoon Thai green curry paste
400g lean diced pork
2 tablespoons plain flour
4 garlic cloves chopped
juice and zest of 1 lime
3 medium potatoes peeled and diced
4 medium tomatoes chopped
leaves from 1 sprig of rosemary chopped
300ml stock
2 tablespoons Worcestershire sauce
150 ml virtually fat free fromage frais
salt and pepper to taste.
Preheat the oven to Gas 4/180C/350F.
Heat the curry paste in a flame proof casserole dish.
Add the pork and cook till browned all over and covered in the curry paste.
Sprinkle in the flour and season with salt and pepper.
Stir to blend in the flour.
Add all the other ingredients except the fromage frais, cover and cook in the oven for about 2 hours.
When the meat is cooked, remove from the oven, allow to cool for about 5 mins, stir in the fromage frais and serve.
If you don't allow the curry to cool before adding the fromage frais, it may separate and won't look as nice. It will still be OK to eat though.
