Pre-heat oven to 160C.
Place potato and carrots into a casserole dish. Coat pork in flour, salt and pepper. Fry in a
little olive oil until just browned on the outside. Place cooked pork into the casserole dish.
Fry onions in a little olive oil until just starting to soften, add curry powder, stir then add
chicken stock. Mix well and add all into casserole dish with coconut milk. Stir, cover and place
into oven.
Cook in oven for 90 mins, until all vegetables are soft and meat is tender. Add pineapple and
beans and place back into the oven for a further 20-30 mins.
Take out of oven and thicken if required with a little cornflour and water mix.
Serve with fluffy white rice.
Serving
Suggestions
Serve with some some homemade flat bread or roti also.
Originally Submitted
2/19/2013
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