I never really liked curry before but now I just love it! And I can’t help but experiment on different kinds. This is just one of them. Love it for its simplicity.
Pork, cut into chunks
1 large onion, roughly chopped
2 tbsp curry powder (adjust to your own taste)
Long beans, cut about 1 1/2 inch long (or aubergine)
5 large tomatoes, roughly chopped and deseeded (peeled if you like)
1 can of coconut milk
Patis (fish sauce)
2-3 tbsp of fresh coriander leaves
Heat oil in a pan. Add pork chunks and fry for about 8 to 10 minutes, or until browned all over. rendering fat from pork releases more flavor into the sauce. Add curry powder and stir fry until meat is nicely coated with curry. Season with patis and saute for half a minute. Add onions and half of the tomatoes and cook until softened. Add coconut milk and a cup of water. Bring to boil then simmer until pork is tender and the sauce has thickened. Adjust the taste if necessary. Add the beans and simmer until al dente. (Alternatively, steam the long beans separately and add them to the curry later on; the steaming broth added to the curry sauce.) Turn of the heat. Add coriander and the remaining tomatoes and stir into the curry. Serve immediately.