Pork jungle curry

Cooking Meat Pork jungle curry

Detailed step-by-step description of how to cook the dish "Pork jungle curry". Try it by all means

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Heat oil in a large saucepan over high heat. Cook pork, stirring, for 4 to 5 minutes or until browned. Add onion, galangal and lemongrass. Cook, stirring, for 2 minutes or until onion is lightly browned. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.
  2. Add stock, lime leaves and peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes. Add pumpkin, capsicum and beans. Cook for 20 minutes or until pork and pumpkin are tender.
  3. Top with basil leaves. Serve with steamed rice.

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1 tbsp peanut oil
600g pork scotch , cubed
1 large brown onion, thickly sliced
2 tsp finely grated galangal
1 lemongrass stalk, trimmed, finely chopped
1/4 cup red curry paste
2 cups Massel chicken style liquid stock
2 kaffir lime leaves, torn
1 tsp drained green peppercorns in brine, rinsed
250g pumpkin, peeled, cut into 2cm cubes
1 large red capsicum, cut into 2cm cubes
150g snake beans, sliced
1/2 cup Thai basil leaves
3 cups steamed white rice, to serve

Adv

Autors
Preparation time
25
Cooking time
1:00
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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