Homegrown Ontario Pork Cashew Curry
Yield: Serves 4
Cooking Time: 35 - 40 minutes
Preparation Time: 15 minutes
Ingredients
1 lb (500 g) Ontario pork shoulder or loin, cut into bite-sized pieces
2 Tbsp (30 mL) medium or hot curry paste
1 Tbsp (15 mL) vegetable oil
2 onions, sliced
4 cloves garlic, minced
1 Tbsp (15 mL) minced fresh ginger
1/2 cup (125 mL) chicken broth
1/2 cup (125 mL) ground cashews
1 cup (250 mL) Balkan style plain yogurt, at room temperature*
2 cups (500 mL) frozen peas
1/4 cup (50 mL) roughly chopped cilantro leaves
Cooking Instructions
Toss pork with curry paste. Cover and marinate at least 1 hour and up to 4 hours.
In large deep skillet, heat oil over medium high heat. Add onions and cook, stirring often until onions are golden and tender, approximately 12 minutes. Add garlic and ginger; cook one minute more. Add pork with juices and cook, stirring, until pork is browned, approximately 5 minutes. Stir in chicken broth, cashews and yogurt. Reduce heat and simmer until pork is cooked through, about 10 minutes more. Stir in peas. Let sit 5 minutes. Sprinkle with cilantro and serve over steamed basmati rice.
*Note: If the yogurt is cold, the sauce will separate when added. If this happens, continue to stir until the sauce blends.
Chef's Tip: If desired, the cashews can be replaced with an equal amount of ground almonds or peanuts.
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