NZ Woman's Weekly

Red curry pork with lemon and basil rice recipe

  • Meal Type

  • Servings

  • Courses


This is a fast-cooking dish, a bit like a stir-fry but with fabulous curry flavours. Use pork fillet if you can so it stays tender, and add a few extra stir-fry style vegetables if you wish. The lemon and herb rice is a great change from plain white rice and makes the meal a bit more special.

  • 1 tbsp oil
  • 1 red onion
  • 500g pork fillet, diced
  • 2-3 tbsp red curry paste
  • 2½ cups water
  • 2 tbsp tomato paste
  • 200g green beans, trimmed and cut into 5cm lengths
  • 2 tsp cornflour
  • 2½ cups chicken stock
  • 2 tsp lemon zest
  • 1 tsp garlic and herb sea salt
  • 2 cardamom pods
  • 2 bay leaves
  • 2 sprigs fresh basil
  • 1 cup basmati or jasmine rice, rinsed
  • Fresh lemon zest and shredded basil to serve
  1. Heat the oil in a heavy-based saucepan and saute the onion, pork and red curry paste for 3-4 minutes until just coloured.
  2. Whisk together 2 cups of the water and the tomato paste, add to the pork along with the beans and simmer gently for 5 minutes. Add combined cornflour and remaining ½ cup water, then stir into the pork, mixing until glossy and thickened.
  3. To cook the rice, heat the stock with the lemon zest, salt, cardamom, bay leaves and basil, add the rice and cover. Turn to the lowest heat setting and cook for 10 minutes – checking after 8 minutes – until the rice is al dente. Remove cardamom, bay leaves and basil before serving. Serve the red curry pork over the seasoned rice and top with fresh lemon and basil.

Take a look at coconut, lime and ginger vegetable curry recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.