750 ml jar.
This recipe comes from chef O Tama Carey and the wonderful Sydney restaurant, Lankan Filling Station, and it’s for those nights when you’re hungry for curry but can’t get to Lankan Filling Station. LFS has received rave reviews with good reason and we're proud to say their meat, poultry and eggs come from us. This is a rare restaurant that actually walks the ethical, sustainable talk.
So, we've made this curry following the Lankan Filling Station recipe, using their special Lankan Filling Station Curry Powder and the same pasture-raised NSW pork we supply to the restaurant for their curry.
It's got a reasonable chilli kick. Serve it with fresh coriander and rice (we also sometimes bung some leafy greens to wilt in the curry while it's heating up).
Ingredients: pasture-raised NSW pork, onions, coconut milk, ghee, Lankan Filling Station curry powder, red chillies, ginger, garlic, curry leaves, lemongrass.
Why Put Your Feet Up?
If you're like us, the quest to achieve a sane work/life balance sometimes feels like a cross between an extreme sport practised by certified lunatics and a form of medieval torture, so the ease of this dish has great appeal. If you don't have kids then you're probably even more crazy busy as there's more time and more room to take on more things.
Either way, most people we know - kidded or otherwise - feel as though they spend a good part of their lives in one of those NASA G-Force simulators and we could all do with a break from the dinner treadmill now and then.
Relax. Pour yourself a glass of wine, put your feet up for a minute and let us make dinner easy with the Conscientious Carnivore’s answer to fast food - our Put Your Feet Up range which do most of the work for you.