Name: Pork green curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 500 gram pork fillet, trimmed, thinly sliced; 40 gram packet thai green curry recipe base paste; 1/2 butternut pumpkin, seeds removed, peeled, cut into small cubes; 2 160ml cans coconut cream; 1 tablespoon fish sauce; 2 teaspoon brown sugar; 100 gram packet fresh baby corn, halved lengthways; 1/2 cup basil leaves; 2 green onions (shallots), thinly sliced; rice, extra basil leaves and shredded green onion (shallot), to serve

Pork green curry

Mouth-watering pork green curry features an authentic coconut and lime flavoured sauce. This quick and easy curry is best served with steamed rice and sprinkled with coriander.

Skip to Recipe

Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 tablespoon peanut oil

500 gram pork fillet, trimmed, thinly sliced

40 gram packet thai green curry recipe base paste

1/2 butternut pumpkin, seeds removed, peeled, cut into small cubes

2 160ml cans coconut cream

1 tablespoon fish sauce

2 teaspoon brown sugar

100 gram packet fresh baby corn, halved lengthways

1/2 cup basil leaves

2 green onions (shallots), thinly sliced

rice, extra basil leaves and shredded green onion (shallot), to serve

Method

1.Heat oil in a wok or large saucepan on high. Stir-fry pork in 2 batches for 2-3 minutes until browned. Transfer to a plate.

2.Add paste to wok. Cook, stirring, for 1 minute until fragrant. Stir in pumpkin, coconut cream, sauce and sugar. Bring to boil. Reduce heat. Simmer, stirring, for 10 minutes.

3.Return pork to wok with corn. Simmer for further 5-8 minutes until vegetables are tender.

4.Stir through basil and onions. Serve with rice and top with extra basil and onion.

Cook rice by the absorption method: Bring 1 cup rice and 1 1/2 cups water to the boil, stirring occasionally. Reduce heat to medium-low. Cook, covered, for 15-20 minutes. Remove from heat and stand, covered, for 5-10 minutes.
Note

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