This fragrant curry is a great recipe to make for an easy midweek meal that also works well for batch cooking. You can also swap the pork for chicken, salmon or tofu, depending on what you prefer.
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
jasmine rice 240 g
fish sauce 1 tsp
kaffir lime leaves to taste
thai green curry paste 3 tbsp
coconut milk 400 g
frozen peas 100 g
aubergine 2 (chopped)
pork medallions 450 g (sliced)
fresh coriander 1 handful (chopped)
Method
Slice the pork into bitesize strips. Chop the aubergine into small chunks, about 2 cm. Shred the kaffir lime leaves.
Without shaking it, open the can of coconut milk and spoon the coconut cream from the top of the can into a saucepan. Cook this over a medium heat, stirring occasionally, until the coconut oil begins to separate and the mixture reduces and thickens.
Add the curry paste to the coconut cream and fry until fragrant. Add the rest of the coconut milk. Stir in the pork, aubergine and kaffir lime leaves. Reduce the heat and simmer for 10 minutes.
Meanwhile, cook the rice according to the packet instructions. Roughly chop the coriander stalks and leaves.
Cook the curry until the pork is cooked through then add the peas to the pan and heat through. Season to taste with a pinch of sugar and the fish sauce.
Plate up the curry on a bed of rice and sprinkle the coriander on top. Enjoy!
