Readers Recipe

● 454g Diced Chicken ● 300g Diced lean OSB Pork ● 60g Seasoned Flour (Salt &

Pepper) ● 15g Curry Powder ● 90ml Oil ● 1Tbs Desiccated Coconut ● 240g peeled sliced Potato (parboiled) ● 3tbs Soya Sauce, 1tbs

Brown Sugar, 2tbs Vinegar mixed together ● 300ml Water ● 240g Sliced Mushrooms ● Chopped Coriander Leaves

Mean Kau Lau (Cambodian Curry)

By Lucy Kenney

Mean Kau Lau, Cambodian Chicken, Pork and Mushroom curry from the book 'Oriental Cookery' by Jean Conil and Daphne MacCarthy. Highly recommended by Lucy Kenney and works well with turkey and OSB pork .. bon appetit everyone.

1. In a large bag add the seasoned flour, curry powder and mix well. 2. Add the diced pork and chicken to the bag, shake and coat the meat well. 3. Heat the oil in a suitable pan, then add the coated meat and brown them for about 8 mins. Make sure you keep stirring the meat to ensure even cooking and browning. 4. Add the coconut, sliced potatoes and soya mix and fry for 1 minute. 5. Now add the rest of the ingredients to the pan, and cover with a lid and simmer for 15-20 mins or until meat is cooked and potatoes are soft. 6. Remove the lid, add the coriander and season with salt and pepper to taste.