"I'm back on the laptop" > wrote in
:

> sf > wrote in
> :
>
>> On Sat, 3 Mar 2012 04:16:40 +0000 (UTC), "I'm back on the laptop"
>> > wrote:
>>
>>> Took out a couple of pork loin chops, so I'm going to cube the meat
>>> off the bone, ditch the rind, and make a small coconut chilli and
>>> lemon myrtle 'curry'.... which is not really a curry, more a meat
>>> and sauce thing.
>>
>> Are you winging this or do you have a recipe to follow (not saying
>> you'll follow it to a T). If you do, would you please post the link?
>>
>
>
> Using a coconut chilli recipe, but adding the ground lemon myrtle as
> it's been sitting in the pantry looking all forlorn from not being
> used.
>
> I was going to chuck in some mango slices (tinned) as well, but I
> think it's probably sweet enough.
>
>
> I used this recipe (below) as a 'base'.. except I mortar and pestle
> all of the 'big' stuff and mix the paste and the moosh together and
> fry it off, then add some chicken stock to cook off the pork, so that
> the sauce reduces down and then I add the coconut cream/milk.
> (Depending what I have in the pantry, usually the cream). I also cut
> back on the red curry paste, and added a bit of cayenne powder for
> that slow burn :-)
>
>
>
> http://www.taste.com.au/recipes/7378...+chicken+curry
>
>
> Lemon Myrtle are a 'dime a dozen' over here........
>
> http://teachers.ash.org.au/bushtucker/lemon_myrtle.html
>
>
> I have taken some pics.
>
>


Forgot......... also add a good handful of dessicated coconut..... I
probably should toast it off first..... will do that next time and wait
for the feedback :-)



--
Peter
Tasmania
Australia