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
- Heat the oil in a heavy-based saucepan and saute the onion, pork and red curry paste for 3-4 minutes until just coloured.
- 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.
- 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.