• 25 g (1 oz) butter
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 200 g (7 oz) lean belly pork, finely diced
  • 2 garlic cloves, crushed
  • 150 ml (¼ pint) dry white wine
  • 200 g (7 oz) can chopped tomatoes
  • 400 ml (14 fl oz) can coconut milk
  • 1 teaspoon medium curry paste
  • 350 g (12 oz) waxy potatoes, diced
  • 300 g (10 oz) white and brown crabmeat
  • 3 tablespoons double cream
  • salt and pepper

Melt the butter with the oil in a large saucepan and gently fry the onion and pork, stirring, for about 10 minutes until lightly browned. Stir in the garlic and fry for 1 minute. Lift the pork out with a slotted spoon on to a plate.

Add the wine to the pan, bring to the boil and boil for about 5 minutes, until slightly reduced.

Return the pork to the pan, add the tomatoes, coconut milk, curry paste and potatoes and heat until simmering. Reduce the heat to its lowest setting, cover and cook for 30 minutes.

Stir in the crabmeat and cream, heat through thoroughly, and season to taste with salt and pepper. Serve hot with crusty bread, if liked.

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