For the coconut rice:
Put the rice in a large bowl and wash it several times until the water becomes clear.
Drain the rice and put it into a heavy-based pan with the coconut milk, water, salt and sugar.
Bring to a simmer then turn the heat down as long as possible.
Cover the pan with a very tight fitting lid and let the rice cook undisturbed for 15 minutes.
Remove from the heat and leave to stand covered for 10 minutes.
For the curry:
Heat a wok over a medium heat and add in the oil.
Add the curry paste and fry for 30 seconds.
Add the pork slices, turn up the heat and stir-fry for 1 minute.
Remove with a slotted spoon and set to one side.
Add the ginger, turmeric and garlic and fry for 10 seconds.
Stir in the coconut milk, fish sauce, lime leaves and sugar and bring to the boil.
Simmer for 5 minutes.
Return the pork to the pan and simmer for 3 minutes.
Stir through the basil.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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