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http://www.lifestylefood.com.au/recipes/5648/thai-red-curry-pork-and-coconut-rice

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Thai Red Curry Pork and Coconut Rice

Ingredients

  • For the coconut rice

  • 400g (14oz) long grain white rice

  • 1 tin coconut milk

  • 300ml (11 floz) water

  • ½ tsp salt

  • 1 tsp sugar

  • For the curry

  • 450g (1lb) pork fillet, cut into thin slices

  • 1 ½ tbsp vegetable oil

  • 2 tbsp thai red curry paste

  • 3 tbsp ginger, finely shredded

  • 1 tsp, ground turmeric

  • 2 tbsp garlic, finely sliced

  • 1 tin coconut milk

  • 2 tbsp fish sauce

  • 4 kaffir lime leaves

  • 2 tsp sugar

  • handful of fresh basil

Method

  • For the coconut rice:

  • 1.

    Put the rice in a large bowl and wash it several times until the water becomes clear.

  • 2.

    Drain the rice and put it into a heavy-based pan with the coconut milk, water, salt and sugar.

  • 3.

    Bring to a simmer then turn the heat down as long as possible.

  • 4.

    Cover the pan with a very tight fitting lid and let the rice cook undisturbed for 15 minutes.

  • 5.

    Remove from the heat and leave to stand covered for 10 minutes.

  • For the curry:

  • 1.

    Heat a wok over a medium heat and add in the oil.

  • 2.

    Add the curry paste and fry for 30 seconds.

  • 3.

    Add the pork slices, turn up the heat and stir-fry for 1 minute.

  • 4.

    Remove with a slotted spoon and set to one side.

  • 5.

    Add the ginger, turmeric and garlic and fry for 10 seconds.

  • 6.

    Stir in the coconut milk, fish sauce, lime leaves and sugar and bring to the boil.

  • 7.

    Simmer for 5 minutes.

  • 8.

    Return the pork to the pan and simmer for 3 minutes.

  • 9.

    Stir through the basil.

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