About the Recipe
It might not be authentic but trust me when I tell you this will excite your taste buds. The crunchy nuts added at the end add some nice texture to the dish and give you a nice protein boost alongside some healthy fats!
Ingredients
Ghee
1 handful cashew nuts
1 onion, finely diced
4 cloves of garlic, crushed
1 chilli, finely diced
500g pork mince
Malaysian spice mix (see recipes)
1 tin coconut milk
1 tbsp chilli paste (optional)
Basil to serve
Preparation
Toast cashews for a few minutes until slightly browned then leave to the side to add at the end
Add a teaspoon of ghee to a pan and fry onion for 10 mins or until softened, then add garlic and chilli
Separately fry pork mince with a another teaspoon of ghee. Brown in the pan on a low heat with some ghee for 15 mins or so or until slightly crispy
Add a teaspoon or two of Malaysian spice mix using recipe linked below (can swap for a store bought mix) and season with salt and pepper to taste
Add coconut milk and chilli paste and simmer for as long as you want. I’d recommend at least an hour, but longer improves the flavour
Topped with fresh basil
Served with roasted butternut on the side done in ghee, salt, pepper and Malaysian spice mix. Rice also works well!