1 tablespoon olive oil
500g pork fillet, sliced into 3cm-thick pieces
5 fresh curry leaf sprigs
1 cinnamon stick
125ml (1/2 cup) The world’s best curry sauce (see notes)
270ml can coconut cream
2 teaspoons brown sugar
2 teaspoons tamarind puree
Steamed basmati rice, to serve
Heated chapati bread, to serve
- Heat the oil in a wok over high heat. Add the half of the pork and cook for 2 minutes each side or until golden. Transfer to a plate. Repeat with the remaining pork.
- Add 3 of the curry sprigs and the cinnamon to the wok. Cook, stirring, for 30 seconds or until aromatic. Add the curry sauce and coconut cream. Reduce heat to low and simmer, stirring occasionally, for 10 minutes or until reduced slightly.
- Return the pork to the wok with the sugar and tamarind. Stir to combine. Simmer for 1 minute or until the sugar is dissolved and the pork is heated through. Stir through the remaining curry leaves.
- Serve pork curry on top of steamed rice, with chapati on the side.