Ingredients
Pork and vegie green curry
Method
Pork and vegie green curry
1.Heat half the oil in a large, deep frying pan over moderately high heat. Add sausages. Cook, turning, cook 10 minutes, or until browned and cooked. Transfer to a heatproof board. Rest 5 minutes. Thickly slice diagonally.
2.Reduce heat to moderate. Heat remaining oil in same pan. Add onion. Cook, stirring, 3 minutes, or until just soft. Add curry paste. Cook, stirring, 1 minute, or until fragrant. Add kumara, coconut milk and 1 cup water; bring to the boil, then reduce heat to low. Simmer, partially covered, 15 minutes, or until vegetables are soft.
3.Add broccoli, zucchini and sausage to curry. Cook 5 minutes, or until broccoli is just tender. Stir in coriander. Serve curry with rice and topped with extra coriander.
You’ll need to cook about 1 cup jasmine rice for this recipe. To save time, you could use a bought frozen vegetable mix. Different brands of green curry paste vary in chilli heat; adjust quantity to suit your palate. Kumara is orange sweet potato.
Note