• 2 tablespoons sunflower oil
  • 6 shallots, finely chopped
  • 1 red chilli, thinly sliced
  • 2 teaspoons grated galangal or fresh root ginger
  • 2 teaspoons crushed garlic
  • 2 teaspoons crushed fenugreek seeds
  • 1 tablespoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon tamarind paste
  • finely grated rind and juice of 1 lime
  • 400 ml (14 fl oz) coconut milk
  • 8 baby new potatoes, halved if large
  • 2 red peppers, cut into bite-sized pieces
  • 625 g (1¼ lb) pork fillet, cut into bite-sized pieces
  • salt and pepper

Heat the oil in a large nonstick wok or frying pan. Add the shallots, chilli, galangal or ginger, garlic, fenugreek, cumin and turmeric and stir-fry for 3—4 minutes.

Stir in the tamarind, lime rind and juice, coconut milk, potatoes and red pepper and bring to the boil.

Reduce the heat and simmer, covered, for 25 minutes, stirring occasionally.

Add the pork, season well and simmer gently, uncovered, for 25 minutes or until the pork is tender.

Serve hot ladled into warmed bowls with rice.

For cambodian pork & courgette curry, use 2 large sliced courgettes in place of the red peppers. Slice the courgettes and add to the curry 10 minutes after you add the pork.

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