I have said it many times, but I LOVE curries. And when the weather turns cold, nothing beats them for dinner.
It has been particually cold and snowy here in Calgary, so I decided that I was gong to make a curry for dinner.
A quick rummage in the freezer produced some pork shoulder that I diced up, and a further rummage in the pantry produced some coconut milk. The coconut milk I use is the Aroy-D brand which contains nothing but coconut and water… when buying canned coconut milk, you really do need to read the labels – many of them contain “dodgy” ingredients – things like carageenan and guar gum, both of which have been shown to irritate the lining of the intestines.
This curry is cooked in the slow-cooker, which makes it ideal to come home to after a long day at work. But even if you are home all day, the long slow cooking tenderizes the meat wonderfully, and the spices will fill the house with the delicious smell of curry as it cooks.
This is a a spicy curry, but not overly so. If you don’t like spice, just reduce the amount of curry powder you add, and cut the jalapeno down to ½ or leave it out entirely. Of course if you are even more of a spice monster than I am, you could even consider adding 2 Jalapenos or even leaving the seeds in. Or use hotter chilli peppers….
Because this contains chilli which is a nightshade, this is an AIP stage 4 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Pork and Coconut Curry
- 3lb pork shoulder – diced into 1″ cubes
- 1 400ml can of coconut milk
- 1 156ml/5.5 fl oz can of tomato paste (read the labels and try to find one that is nothing but pure tomato. I actually use a no-frills one for this reason)
- 5 cloves of garlic (you can never have too much garlic – especially in the winter as it helps ward off colds and the flu!)
- 1″ piece of fresh root ginger – peeled and chopped (again, ginger helps ward off colds and the flu. It is also anti-inflamatory)
- 6 tbsp curry powder
- 1½ tsp garam masala
- 1 tsp ground cardamom
- 1 jalapeno chilli pepper – seeded and chopped
- 1 small onion – chopped
- 2 bell peppers – seeded and diced. Use whatever colours you happen to have – mine were red.
- 8oz mushrooms – halved or cut into quarters depending on the size
- ½ cup of bone broth
Dice the pork into aprox 1″ cubes, trimming off any excess fat and gristle.
Mix the coconut milk, tomato paste, garlic, ginger, spices and broth to give a creamy mixture.
Place the pork, onion, peppers and mushroom in the slow-cooker and pour over the coconut milk mixture. Mix well.
Cook on low for 6-8 hours.
Serve with coconut “rice”.