Dad's Coconut pork curry with crispy lime crumb

 Dad's Saturday night curry was a real hit! He said is is really simple - but often the best things are. Just look at his presentation! Definitely one to try!

Serves 4

Ingredients

3tbsp veg oil
2 red onions cut into wedges
2 tbsp madras curry powder
400ml tin light coconut milk
350ml chicken stock
2 slices sourdough bread whizzed to rough crumbs ( you can do this in the nutribullet if you chop finely first)
Finely grated zest and juice of 2 limes
4 pork loin steaks
4tbsp soy sauce
3 tbsp sesame oil
4 pakchoi quartered / 400g spinach (wash, drained and chop the spinach a little)

1 red chilli sliced to garnish
Brown rice to serve

Method

Heat 1 tbsp of the oil in a medium pan and fry the onions until soft (6-8 mins).

Add the curry powder and cook for 2 mins.

Stir in the coconut milk and stock - leave on a low heat while you make the crispy lime crumbs and brown the pork.

Heat the remaining oil in a frying pan, add the breadcrumbs and lime zest and fry until golden brown and crispy.

Remove from the pan and set aside, turning the heat up.

In the same pan fry the pork for 4-5 mins on one side then turn and the same on the other. It should be nicely coloured. Then turn onto the edge and scorch the fat (you can prop them up against each other to to this holding them on outer sides).

Remove from the pan to a plate and cover with foil to keep warm.

Stir in the soy sauce, sesame oil and lime juice into the curry sauce mix.

Add the spinach or pak choi to the sauce. Simmer for 5 mins.

Slice pork steaks thinly. Spoon the rice into bowls layer the spinach or pak choi and sauce over the top then lay the pork across the top, scatter with lime crumbs and red chilli and serve.

Enjoy!