Pork and kumara curry

This pork and kumara curry was an experiment in using fewer ingredients to see if the flavour mix would shine through.

So the only ingredients other than spices and curry paste were a pork steak (sliced thinly), a kumara (sweet potato) which was cubed and pre-cooked for 5 minutes in boiling water, a small red onion,  a few frozen peas and a spring onion (scallion) for garnish.  If you are doing this, don't forget to save the water the kumara was pre-cooked in.

The spices etc were – one yellow curry pod, fish sauce, soy sauce, palm sugar, garlic, ginger, turmeric and rice wine vinegar.

So I fried off the onion, ginger and garlic, added the other spices and fried for a minute or so.  Then in went some of the kumara water then the pork and kumara which only needed to simmer for less than 5 minutes.  The frozen peas were put in with only a couple of minutes to go.  They were a last minute addition because I thought the dish needed more colour.

Garnish with the spring onion and serve with your choice of rice or noodles.  It tasted ok but don't you think the colour of the dish is a bit yellow?