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Recipe for :

Pork and Potato Curry

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 stem fresh lemon grass
6 green shallots, chopped
2 cloves garlc, crushed
1 tablespoon chopped fresh turmeric
5 dried red chilies
1 tablespoon ground coriander
1 teaspoon fennel seeds
2 tablespoons vegetable oil
1kg diced pork
500g potatoes, chopped
2 cups (500ml) chicken stock
1 star anise
1 cinnamon stick
2 cloves
1/2 cup (125ml) coconut milk
1 tablespoon chopped fresh coriander

  • Blend or process lemon grass, shallots, garlic, turmeric, chilies, ground coriander and fennel seeds until well combined.
  • Heat half the oil in pan, add pork in batches, cook until well browned; remove from pan.
  • Heat remaining oil in same pan, add blended lemon grass mixture, cook, stirring until fragrant.
  • Return pork to pan, add potatoes, stock, star anise, cinnamon and cloves, simmer, covered for 30 minutes; remove lid, simmer for further 20 minutes or until pork and potatoes are tender.
  • Add coconut milk, stir until heated through.
  • Serve sprinkled with fresh coriander. Discard cinnamon and star anise before serving.

Serves 4 - 6

Martin James