Pork and Coconut Curry

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

serves 6

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  • 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.

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Serve with coconut “rice”.

I also served some of my homemade chutney and a raita for those who wanted them.

Shrimp Korma with Cauliflower “Rice”

If you have been following my blog for any time, it will come as no surprise when I say that I LOVE curries!  We eat one at least once a week and sometimes twice.

But I also try to include plenty of fish and seafood into our diet….

So the other day I decided to make a shrimp curry.

The one I chose to make was a Korma.  Korma’s are mild, creamy curries, and I felt that this would not overpower the delicate flavour of the shrimp.

I was not wrong – this was delicious!

The red pepper and tomato make this an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Shrimp Korma

Serves 6

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1 tbsp fat of your choice – I used coconut oil

1/2 onion – chopped

1 red pepper – chopped

1 1/2 tbsp tapioca flour

1 tbs grated fresh ginger

3 cloves of garlic – crushed

2 tbsp curry powder (I use a hot curry powder, but you can use which ever type you prefer)

1 tbsp garam masala

salt and pepper to taste

2 cups bone broth (I used a chicken bone broth)

1 cup coconut milk

1 tomato – diced

1 cup frozen green peas (you could substitute another vegetable if you prefer)

800g bag uncooked frozen shrimp (mine had not been peeled – if you buy ready-peeled shrimp you would probably need less)

Cauliflower “rice” to serve

Melt the fat in a large, heavy based pan.  Add the onion and cook for a few minutes until it is starting to soften.  Toss in the pepper, and cook for 2-3 minutes.

Then add the tapioca flour, the curry powder and the garam masala.  Stir for 30 second and then add the bone broth and bring to the boil.  Add the coconut milk and tomato, reduce the heat and simmer for 5-10 minutes.  Stir in the peas and the shrimp and cook for 5 minutes until the shrimp are pink.  Season to taste and serve at once over cauliflower “rice”.

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Easy Cauliflower “Rice”

serves 6

1 small head of cauliflower, broken in to florets

1/2 onion – chopped

1 tbsp fat of your choice – I used coconut oil

sea salt and freshly ground black pepper to taste

Place the cauliflower in a blender and pulse until it resembles grains of rice.  You may need to do this in batches.

Heat the fat in a skillet or wok and add the onion.  Cook until it is starting to soften.

Add the cauliflower “rice” and toss until it is tender – this will take around 5 minutes.

Season to taste with salt and pepper and serve at once.