Ginger-curry pork with green beans from Milk Street Simple (page 158) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute cinnamon sticks and/or curry leaves for all or part of cardamom pods.

  • morleigh10 on March 26, 2024

    It was good. I haven't made curry with pork before so I really liked that. I ended up adding cornstarch to thicken the sauce so it wasn't watery. Idk if I would make it like this again because the curry cubes work just as well to make the sauce.

  • cook_fresco on January 16, 2024

    This was delicious. The instructions worked perfectly. I used both garlic and onion (I love that this recipe gives guidelines, not hard and fast amounts), about 50% more meat and so added a little more water and spices (just cardamom and a cinnamon stick which I took out not long after adding the beans as it was becoming overpowering). Served with spicy air fryer cauliflower (turmeric, salt, chilli flakes, cumin seeds in oil) and rice. Everyone loved it!

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