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Time needed: 45 minutes.
Makes: 4 – 6 servings
3 tablespoons vegetable oil
1 piece large potato cut into medium dice
1 piece large carrot, cut into medium dice
4 pieces garlic cloves, minced
1 piece medium red onion, minced
1 kilo pork shoulder or pork menudo cut
2 tablespoons fish sauce
4 tablespoons curry powder
1 tablespoon paprika powder
Ground black pepper, to taste
1½ cups coconut milk
2 cups coconut cream
1 piece large green bell pepper, cut into medium square
1 piece siling haba
In a pan over medium heat, fry potatoes, carrots, and bell peppers in oil until the edges are lightly browned and a crust has formed. Remove from pan.
In the same pan, saute the garlic and onions for a few minutes. Add pork and cook until evenly browned.
Add the fish sauce, curry powder, paprika, and pepper. Saute for a few minutes.
Add coconut milk and let it simmer until pork is softened.
Add the coconut cream, and bring to a boil. Return the potatoes, carrots, and bell pepper then add the siling haba. Cover and simmer for about 20 minutes. Serve.