Pork Cashew Curry Recipe
1 lb. Ontario pork shoulder or loin, cut into bite-sized pieces
2 tbsp medium or hot curry paste
1 tbsp vegetable oil
2 onions, sliced
4 cloves garlic, minced
1 tbsp minced fresh ginger
1/2 cup chicken broth
1/2 cup ground cashews*
1 cup Balkan style plain yogurt, at room temperature**
2 cups frozen peas
1/4 cup roughly chopped cilantro leaves
* If desired, the cashews can be replaced with an equal amount of ground almonds or peanuts.
** If the yogurt is cold, the sauce will separate when added. If this happens, continue to stir until the sauce blends.
Step 1: Toss pork with curry paste. Cover and marinate at least 1 hour and up to 4 hours.
Step 2: In large deep skillet or wok, heat oil over medium high heat. Add onions and cook, stirring often until onions are golden and tender, approximately 12 minutes. Add garlic and ginger; cook one minute more. Add pork with juices and cook, stirring, until pork is browned, approximately 5 minutes.
Step 3: Stir in chicken broth, cashews and yogurt. Reduce heat and simmer until pork is cooked through, about 10 minutes more. Stir in peas. Let sit 5 minutes. Sprinkle with cilantro and serve over steamed basmati rice.