One-pan yellow pork curry with coconut rice
- 14.11.2020
- 3 045
This generous one-pan pork curry is the ultimate winter warmer.
Recipe «One-pan yellow pork curry with coconut rice» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 600g pork medallions, diced, 1 tbsp fish sauce, 400ml can coconut milk, 1/4 cup Thai yellow curry paste, 1 tbsp peanut oil , 1 brown onion, chopped, 250g Kent pumpkin, cut into 2cm pieces, 1 1/2 cups jasmine rice , 100g green beans, trimmed, cut into 3cm pieces diagonally, 1/2 cup fresh coriander sprigs, 1 long red chilli, thinly sliced diagonally, 1 tbsp fried shallots, Lime wedges, to serve.
Ingredients:
- 600g pork medallions, diced
- 1 tbsp fish sauce
- 400ml can coconut milk
- 1/4 cup Thai yellow curry paste
- 1 tbsp peanut oil
- 1 brown onion, chopped
- 250g Kent pumpkin, cut into 2cm pieces
- 1 1/2 cups jasmine rice
- 100g green beans, trimmed, cut into 3cm pieces diagonally
- 1/2 cup fresh coriander sprigs
- 1 long red chilli, thinly sliced diagonally
- 1 tbsp fried shallots
- Lime wedges, to serve
Instructions
- Combine pork, fish sauce, 1/4 cup coconut milk and 2 tablespoons curry paste in a large bowl. Cover. Refrigerate for 1 hour, if time permits.
- Preheat oven to 200°C/180°C fan-forced.
- Heat a large 8-cup-capacity flameproof roasting pan over medium-high heat. Cook pork, stirring occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl.
- 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 fragrant. 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.
- Stir beans into rice mixture. Top with pork. Cover and bake for a further 10 minutes or until pork is just cooked through and rice is tender. Sprinkle with coriander, chilli and shallots. Serve with lime wedges.