Luisa Morón (Cocinando con mi Carmela) brings us a classic you'll love for its simplicity and yet intensity of flavor. This is the pork curry recipe (which you can also make with veal), a great option both for everyday meals and more festive days.
Today I bring you the recipe to make curried meat, a true classic of international cuisine. The truth is that I am a big fan of spices* and today's recipe, as its name warns, has curry as its main element. I don't know about you, but it's one of my favorite spices; it will bring your cooking to life if you start using it. Trust me.
This delicious recipe, besides being simple (you'll see you have it ready in very few steps), has a special feature, which is that you can choose between two types of meat to prepare it, veal or pork. What matters is that it is always a very tender cut.
If you choose a good rice to accompany the dish you'll have a perfect plate. Basmati goes perfectly with it.
To cook it I used a classic, a iron casserole, since it distributes heat very well and is a perfect utensil for slow, even cooking... and the slower you cook this recipe, the more flavorful and tender the meat will be.
Fleur de Ligne porcelain bowls, Mediterránea glasses and Le Creuset oval casserole
Ingredients
- 500gr of tender veal or pork
- 1 sweet onion
- 1 leek
- 250gr of coconut milk
- 250gr of shiitake mushrooms
- 1 teaspoon of curry
- Oil, salt and pepper
*If you are also a fan of spices, I recommend The Spice Book, by John O'Connell, a book that, besides offering many culinary uses for them, is full of curiosities, stories and magic.
Preparation
- We chop the leek and the onion and sauté them with a little oil in our casserole. When we see they are almost translucent we add the mushrooms and continue sautéing for a few minutes.
- We add the meat cut into cubes or somewhat large pieces. We let it brown a little and add the coconut milk and the curry. Season with salt and pepper.
- We let it simmer, stirring occasionally, for about 30 minutes over low heat, until we see the meat is tender.
- Serve with white rice.
Le Creuset cocotte, color chiffon pink
Comments
Claudia said:
Hola Víctor, me alegro mucho de que te hayas animado a prepararla!! Ciertamente puedes congelarla sin problema (aunque si la pruebas primero no te sobrará para ello) :)
Víctor said:
La acabo de hacer, vaya pinta :) entiendo que la puedo congelar sin problema, ¿no?
¡Gracias!