Tamarind and coconut pork curry | Women's Weekly Food

Ingredients

• 1 tablespoon peanut oil
• 1.2 kilograms boned pork shoulder, chopped coarsely
• 1 medium brown onion, chopped finely
• 2 cloves garlic, crushed
• 1 fresh long red chilli, sliced thinly
• 4 centimetre piece fresh ginger, grated
• 2 teaspoons fenugreek seeds
• 1 teaspoon each ground cumin and ginger
• 1/2 teaspoon each ground cinnamon and cardamom
• 8 fresh curry leaves
• 1 tablespoon tamarind concentrate
• 1 cup (250ml) canned coconut cream
• 1 cup (250ml) chicken stock
• 185 grams (6 ounces) green beans, halved
• 1 cup (75g) toasted shredded coconut