Slow-cooked pork and lemongrass curry

Cooking Meat Slow-cooked pork and lemongrass curry

This colourful curry is a delicious recipe for winter. The pork and pumpkin are matched perfectly with lemongrass.

Lables: Egg free Gluten free Lactose free Wheat free
  1. Heat 1/2 the oil in a large, heavy-based saucepan over medium-high heat. Cook pork, turning, for 5 minutes or until browned all over. Transfer to a plate.
  2. Heat remaining oil in pan. Add onion, garlic and lemongrass. Cook, stirring, for 5 minutes or until onion softens. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  3. Return pork to pan with lime leaves, coconut milk and 1 1/2 cups water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until pork is tender.
  4. Add pumpkin. Cook, uncovered, for 25 minutes or until pumpkin is tender. Add beans. Cook for 5 minutes or until tender. Discard lime leaves. Stir in sauce and juice. Top with coriander and basil. Serve with rice.

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2 tbsp rice bran oil
800g pork neck, cut into 4cm pieces
1 medium red onion, finely chopped
3 garlic cloves, crushed
2 tbsp lemongrass paste
2 tbsp Thai green curry paste
3 fresh kaffir lime leaves, bruised
400ml can coconut milk
400g butternut pumpkin, peeled, cut into 2.5cm pieces
150g green beans or snake beans, trimmed, cut diagonally
1 tbsp fish sauce
2 tbsp lime juice
1/3 cup fresh coriander leaves
1/3 cup fresh Thai basil leaves
Steamed jasmine rice, to serve

Adv

Autors
Preparation time
15
Cooking time
1:45
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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