Malaysian Pork & Cauliflower Curry is a Malaysian style curry prepared with pork and cauliflower in coconut milk base with tamarind and Malaysian spices
- 600 g pork belly, cut into strips
- 1/2 large head cauliflower, cut into florets
- 150 g green beans, cut into 1-inch pieces
- 400 g coconut milk
- 1 cup water
- 3 tbsp Panang curry paste
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp cardamom pods
- 1 stalk lemongrass
- 1 tbsp tamarind pulp
- 4 cloves garlic, minced
- 3 pcs shallots, thinly sliced
- 1/2 thumb sized ginger, thinly sliced
- handful fresh coriander, roughly chopped
- 2 red chillies, finely chopped
- 2 tsp brown sugar
- fish sauce
- freshly ground black pepper
- Generously season pork with salt and freshly ground black pepper.
- In a wok add oil then brown pork pieces on all sides. Remove from wok then set aside.
- Add oil into the wok if needed, sauté shallots, garlic and ginger.
- Add chillies and Penang curry paste, continue to sauté until fragrant.
- Add ground cumin, ground coriander, turmeric and cardamom pods.
- Place the pork back, add the tamarind pulp, chopped coriander and lemongrass then pour half of the coconut milk with 1 cup water, bring to a boil then simmer for 20 minutes in medium heat.
- Add cauliflower, brown sugar and remaining coconut milk, continue to simmer for 5 minutes.
- Add the green beans then continue to cook for 5 more minutes.
- Season with fish sauce and freshly ground black pepper.