454g lean pork or chicken (cut into large cubes)
1 white onion (finely chopped)
60g button mushrooms (quartered)
2 stalks spring onions (cut into 3cm lengths)
2 heaped tbsp Wing Yip Curry Concentrate Chinese
300 – 350 ml water or chicken stock
2 tbsp vegetable oil
Heat oil in a pot and gently sauté the chopped onion until they start to caramalise.
Add the meat to the pot a little at a time in order to seal the cubes of meat evenly.
Add about 100ml water, cover and cook the meat on low heat, stirring occasionally. Add more water if necessary.
In a large bowl, mix curry concentrate with remaining water until it is a smooth paste.
When meat is cooked add the curry mixture and cook on medium heat for a further 5 minutes.
Add the mushrooms and spring onions to the pot.
At this stage you might need to add a little more water to make up the consistency of curry you require.
Serve with plain rice, chips or with a jacket potato.