One-pan yellow pork curry with coconut rice

Recipes / Meat

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

  1. 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.
  2. Preheat oven to 200°C/180°C fan-forced.
  3. 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.
  4. 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.
  5. 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.