Recipes One pan yellow pork curry with coconut rice

Recipes One pan yellow pork curry with coconut rice

Recipes One pan yellow pork curry with coconut rice

Recipes One pan yellow pork curry with coconut rice This particular generous one-pan pork curry is the particular ultimate winter warmer. One pan yellow pork curry with coconut rice

Ingredients

  • 600g pork medallions, diced (see note)
  • 1 tablespoon fish sauce
  • 400ml can coconut milk
  • 0.25 cup Thai yellow curry paste
  • 1 tablespoon peanut oil
  • 1 brown onion, chopped
  • 250g Kent pumpkin, cut in to 2cm pieces
  • 1/2 cups jasmine rice
  • 100g green beans, trimmed, cut into? 3cm items diagonally
  • 1/2 cup refreshing coriander sprigs
  • 1 long red chilli, thinly sliced up diagonally
  • 1 tablespoon fried shallots
  • Lime wedges, to serve

Method

  • Step 1 Combine pork, fish sauce, 1/4 mug coconut dairy and 2 tablespoons curry paste in? a large bowl. Cover. Refrigerate regarding 1 hour, if time permits.
  • Stage 2

    Preheat oven to 200�C/180�C fan-forced.

  • Step three or more Heat a large 8-cup-capacity flameproof roasting pan over medium-high warmth. Cook pork, stirring occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl.
  • Stage 4

    Heat oil in same pan over medium heat. Add onion. Cook, stirring, for 4 minutes? or until softened. Add remaining curry paste. Cook for 30 seconds or until aromatic. Add pumpkin and rice. Stir to coat. Add remaining coconut milk and? 3/4 cup water. Bring to a simmer. Cover? with foil. Transfer to oven. Bake for? 20 minutes or until rice is almost tender.

  • Step 5

    Stir beans in to rice mixture. Top with pork. Cover and bake for an additional 10 moments or until pork is usually just cooked through and rice is usually tender. Spread with coriander, chilli and shallots. Assist with lime wedges.