Pork Chops & Potatoes Curry



4 pcs (600g) pork chops

400g potatoes (peeled and cut into chunks)

1 carrot (peeled and cut into chunks)

8 shallots (peeled and chopped)

4 cloves garlic (peeled and chopped)

2 stalks lemongrass (white part only, flattened)

2 sprigs curry leaves (discard stem)

1 cup water

½ cup evaporated milk

Adequate cooking oil for deep-frying


½ tsp salt

1 tsp extra virgin sesame oil

2 tbsp corn starch

1 egg


2 tbsp meat curry powder

1 tbsp light soy sauce

1 tsp sugar

½ tsp salt

Preparation Instructions:

  1. Pound pork chops with a meat pounder to make it tender.
  2. Marinade the pork chops with salt, extra virgin sesame oil, corn starch and egg. Set aside for 30 minutes.
  3. Heat up a wok with adequate cooking oil for deep-frying. Deep-fry the potatoes and carrot until golden brown and soft. Remove and drained.
  4. Deep-fry the marinated pork chops until golden brown. Remove and drained.
  5. Leave 2 tbsp of cooking oil in the wok. Saute the chopped shallot and garlic until fragrant.
  6. Add in lemongrass and curry leaves, saute until fragrant.
  7. Add in water and seasonings. Bring to a boil.
  8. Add in deep-fried pork chops, potatoes and carrot. Stir to combine and continue to simmer for 5 minutes.
  9. Add in evaporated milk, stir to combine and bring to a boil.
  10. Dish out and serve.

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