Curries are one of my favourite meals especially when the weather starts to turn colder. They are a brilliant winter warmer and this one was perfect for our cold, wet Sunday last week. When the weather starts to turn from Summer to Autumn I like nothing more than heating myself up with a tasty warm meal.
For me, I feel it’s instinctive to want to feel warmer in cooler weather and to feel cooler in warmer weather. Ayurvedic medicine believes in just this theory. In Winter we should eat warming foods to heat up the body to be able to face the cold when we go out. Then in Summer we should eat colder foods to cool the body down from the heat. If you think about it, it makes sense. Therefore a curry is always welcome in the Winter.
Do you love curries in winter and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp Knife
- Chopping board
- Large Saucepan with lid
- Stirring spoon or wooden spoon
- Small pan for rice
Ingredients for the curry sauce
- Coconut milk x 1 400 g tin
- Ginger x 1 inch
- Tumeric x 1 inch piece or 1 tsp of ground
- Mild or hot chilli powder x 1 tsp
- Garlic x 2 – 4 cloves
- Lemongrass x 1 dried stalk
- Spring Onions x 4
Method for the curry sauce
- Pour the coconut milk into the nutribullet or blender cup.
- Remove the skin from the ginger, tumeric and cloves.
- Put these into the cup too.
- Next remove the tops and tails from the spring onions and roughly cut into piece.
- Add the chopped spring onion and lemongrass into the cup.
- Now blend these ingredients together until it resembles a smoothie.
- Once all the ingredients are smooth, set the curry sauce aside.
Ingredients for the curry
- Pork chopped x 500 g
- Spring onions x 1 bunch
- Butternut squash x 1 small
- Carrots x 2
- Spinach x 2 handfuls
- Coriander x 1 handful
- Salt and pepper to taste
- Rice x 300 g
- Oil for the pan
Method for the curry
- Preheat the oven to 160°C or gas mark 3.
- Remove the tops and the bottoms from the spring onions and cut into 1/2 centimetre pieces.
- Peel the butternut squash and cut it into 2 centimetre pieces.
- Now peel the carrots and courgettes.
- Cut these vegetables length ways and quarter them length ways again.
- Then cut into 1 centimetre pieces.
- If not chopped already, cut the pork into 1 inch pieces.
- Put the saucepan onto a high heat and add oil to the base.
- Make sure the base is covered in the oil.
- Leave the pan to heat up.
- Once the pan is hot, add the pork and cook until it is a golden brown colour.
- Remove the cooked pork from the bottom of the pan and put it onto the plate.
- Add in the spring onions to the pan and fry until they start to soften.
- When they are beginning to soften add in the butternut squash, courgettes and carrots.
- Fry for a further 2 minutes just to let the heat penetrate these vegetables.
- Sprinkle over the cinnamon and fry for a further minute.
- Pour over the sauce and bring the ingredients to the boil.
- Once boiling, reduce the heat and add in the cooked pork.
- Leave to simmer until the oven is preheated.
- Add in salt and pepper to your taste.
- Put the lid on the saucepan or a piece of tinfoil and put it into the oven.
- Cook for two hours.
- Finally cook the rice as per the packet instructions before the end of the cooking time on the curry.
- Chop the coriander and spinach.
- Once the curry is cooked remove it from the oven and take off the lid.
- Add the coriander and spinach to the dish.
- Let it wilt down.
- Then serve with the rice and enjoy.
Baked Thai Pork Curry was a delicious dish that my family enjoyed. To be honest, I enjoyed this dinner the most. My husband Howard isn’t a big pork chops fan and I made this dinner with the cheapest part of the pig. Howard will eat sausages and bacon almost every day if I allowed him too. Ted wasn’t too keen either but I loved it. Plus I made enough to put in the freezer to have on another occasion. Probably all for me too! However you decide to eat this dinner, as always, enjoy. Thank you xxx