On Saturday I fancied a bit of Thai food, so, before going into town I wrote down the constituent ingredients of six different recipes, so I could make up my mind later. Then I ended up cooking this, which is technically Malaysian. Hey ho. This mostly happened as I found a rendang curry paste in M&S. I’m so impressionable! I kinda cobbled the recipe together so the following amounts aren’t necessarily very precise. Still, it’s good to experiment!
2 tablespoons of olive oil
300g of pork, thinly sliced
1 red onion, cut into thick slices
2 garlic cloves, finely chopped
½ a red pepper, de-seeded and thickly chopped
½ a carrot, thinly sliced
2 tablespoons of rendang curry paste
1 teaspoon of tamarind paste
440ml of coconut milk
1 teaspoon of fish sauce
2 teaspoons of soy sauce
Heat the olive oil in a wok and stir-fry the onion and garlic until slightly softened and golden.
Add the pork and stir-fry until browned.
Add the curry paste and stir well until the meat is well covered.
Pour in most of the coconut milk but reserve some as you may need to add a little extra later. Stir well until combined.
Add the tamarind paste, fish sauce and soy sauce, bring to the boil and then simmer on a low heat for 10 minute, stirring regularly to ensure that it doesn’t stick to the wok.
After 10 minutes, add the carrot and continue to simmer for another 10 minutes.
Finally add the rest of the coconut milk and the sliced pepper. Stir well and simmer for a final 10 minutes.
Serve with boiled rice.