Pork Stew Curry at Pearl Allen blog

Pork Stew Curry. Drain and rinse before cooking. Adding more oil if necessary, cook the onions and pepper until just softened. Add onion and sauté for 8 minutes, or until tender and golden brown. Rinse pigeon peas, place in a saucepan with enough water to cover. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes. Add ground turmeric, ground coriander, garam masala. Rinse several times and drain. Soak meat with enough water and 1/2 cup vinegar for 20 mins. Next, wash meat with the juice of a lime or lemon. Salt and freshly ground pepper. Cook over medium heat for 15 mins. Saute for 5 minutes, until the jalapeño is tender. Add cinnamon stick, garlic and jalapeño. Add the red curry paste, brown sugar, pork, and squash and stir to mix. In a large wok over high heat, heat the coconut cream until it bubbles, 2 to 3 minutes.

Curry Beef Stew (Paleo + Whole30) Real Simple Good
from realsimplegood.com

Saute for 5 minutes, until the jalapeño is tender. Next, wash meat with the juice of a lime or lemon. Soak meat with enough water and 1/2 cup vinegar for 20 mins. Add onion and sauté for 8 minutes, or until tender and golden brown. In a large wok over high heat, heat the coconut cream until it bubbles, 2 to 3 minutes. Add ground turmeric, ground coriander, garam masala. Adding more oil if necessary, cook the onions and pepper until just softened. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes. Add the red curry paste, brown sugar, pork, and squash and stir to mix. Drain and rinse before cooking.

Curry Beef Stew (Paleo + Whole30) Real Simple Good

Pork Stew Curry Rinse several times and drain. Salt and freshly ground pepper. Next, wash meat with the juice of a lime or lemon. Add ground turmeric, ground coriander, garam masala. Adding more oil if necessary, cook the onions and pepper until just softened. In a large wok over high heat, heat the coconut cream until it bubbles, 2 to 3 minutes. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes. Rinse pigeon peas, place in a saucepan with enough water to cover. Add the red curry paste, brown sugar, pork, and squash and stir to mix. Add cinnamon stick, garlic and jalapeño. Cook over medium heat for 15 mins. Add onion and sauté for 8 minutes, or until tender and golden brown. Drain and rinse before cooking. Soak meat with enough water and 1/2 cup vinegar for 20 mins. Rinse several times and drain.

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