2 tsp garam masala
2 tsp ground turmeric
1 tsp freshly ground black pepper
Pinch ground chilli powder
500g pork fillet, fat trimmed, diced
2 tsp extra virgin olive oil
2 brown onions, sliced
6cm piece ginger, cut into ne batons
8 cloves garlic, crushed
12 fresh curry leaves
1⁄2 cup salt-reduced chicken stock
1⁄2 cup light coconut milk
1 tsp fish sauce
1 cup diced pineapple
75g unsalted cashews, finely chopped
1 cup snow peas, trimmed, halved
1 cup green peas
3⁄4 cup (160g) brown basmati rice, cooked following pack instructions, to serve
Bean sprouts, coriander leaves and sliced green shallots, to serve
Combine spices in a large bowl. Add pork fillet and mix well. Set aside. Heat oil in large saucepan over a medium heat. Add onion, ginger, garlic and curry leaves. Cook, stirring regularly, for 3 minutes. Add pork
and continue to cook for a further 3 minutes or until pork is browned.
Add stock, coconut milk and fish sauce and bring to a simmer. Add pineapple and cashews and simmer for 20 minutes or until sauce thickens slightly and pork is cooked through.
Add snow peas and peas and cook for another 2 minutes. Divide rice and curry between serving bowls. To serve, top curry with sprouts, coriander and shallots.