I just realized that I became a Curry fiend back in February. I made Curry Pork Tofu and Bok Choy, followed up by Curry Pork & Green Beans Stir-Fry, then the Grilled Curry Pork Chops, and Curry Chicken Wings. I actually have a video of the curry chicken wings and I haven’t had time to edit it so I’d post that some other time. Since it’s grilling season, I’ve actually made Grilled BBQ-Curry Chicken early this month of May.
This Curry Pork & Potatoes W/ Saffron was made back in April and I’m just posting it now because I had to space out all the curry recipes to avoid giving the impression that my whole body is on fire from all that curry lovin’.. Haha! Well, it’s not and here is the recipe now.
Heat up oil in a sauté pan. Cook chopped garlic and onions until soft and transparent. Add cubes of pork. Let that cook until browned. Add 2 1/2 cups of water, 1 sm can of coconut milk, less than a teaspoon of curry paste (a little really goes a long way) sprinkles of saffron, sprinkles of salt and pepper to taste. Stir everything around, then cover the pan. Simmer in medium heat. Cook until the pork is tender and the sauce has reduced in half. Stir occasionally.
Add medium cubed potatoes. Stir everything, cover the pan to cook until the potatoes are fork tender. Only stir one more time during this process. Stir it too much and you’ll have broken pieces of potatoes. You want to retain the shape of potatoes, soft but still a little bit firm.
Serve with white rice. Don’t be afraid to douse that white rice with the creamy curry sauce with a hint of sweet and smoky flavors from the saffron. Oh So Good!
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| Curry Pork & Potatoes W/ Saffron |
- 2-3 pounds Boston Butt pork cut, slice in medium cubes
- 3 medium sized potatoes, peeled and cubed
- 1 sm can of coconut milk
- 3 cups of water
- 1 sm onions, chopped
- 3 cloves of garlic, chopped
- less than a tsp of curry paste
- 1 tbsp of saffron
- sprinkles of salt and pepper
- a little bit of oil
- Heat up oil in a sauté pan. Cook chopped garlic and onions until soft and transparent. Add cubes of pork. Let that cook until browned. Add 2 1/2 cups of water, 1 sm can of coconut milk, less than a teaspoon of curry paste (a little really goes a long way) sprinkles of saffron, sprinkles of salt and pepper to taste. Stir everything around, then cover the pan. Simmer in medium heat. Cook until the pork is tender and the sauce has reduced in half. Stir occasionally.
- Add medium cubed potatoes. Stir everything, cover the pan to cook until the potatoes are fork tender.
