Thai Yellow Curry Pork With Jasmine Rice

Thai style meals are a favourite in our family.  There is such a wide variety of dishes and flavours that come from this region.  The mixture of meat, rice, vegetables and sauce produce some amazing dishes that are really fairly quick and easy to make at home.  This meal falls into the easy to make category.  The key step here is preparation.  Ideally you will marinate the pork for at least an hour before cooking.

The juicy pork tenderloin is sliced into medallions and marinated in a fish sauce, coconut milk and Thai yellow curry paste marinade. After an initial browning of the pork on the stovetop, the pork is then mixed through with onion, pumpkin and snow peas and baked in the oven.  Also mixed through is Jasmine rice which soaks up the lovely yellow curry sauce as it bakes.  The curry is not like a thick gravy style, but still has a wonderful saucy burst of flavour that has blended beautifully through the moist Jasmine rice.  Serve with a coriander and chilli garnish.

This version has a mild heat level through the yellow curry paste and the chilli garnish.  You can easily ramp up the spiciness and heat through adding additional chilli powder to your preference.

You can easily substitute chicken or beef with this dish however, I think pork works perfectly with this meal.

Print Recipe

Thai Yellow Curry Pork With Jasmine Rice

Prep Time

15 minutes

Cook Time

40 minutes

Passive Time

1 hour

Servings

people

Ingredients

• 650 g Pork tender loin diced or cut into small medallions
• 1 tbsp Fish Sauce
• 400 ml Coconut Milk
• 1/4 cup Thai Yellow Curry Paste
• 1 tbsp Peanut Oil
• 1 Brown Onion diced
• 250 g Kent Pumpkin cut into 2cm pieces
• 3/4 cup water
• 1 1/2 cups Jasmine Rice
• 100 g Snow Peas chopped
• Coriander Leaves chopped, to garnish
• 1 Long Red Chilli thinly sliced, to garnish

Prep Time 15 minutes Cook Time 40 minutes Passive Time 1 hour Servings people Ingredients 650 g Pork tender loin diced or cut into small medallions 1 tbsp Fish Sauce 400 ml Coconut Milk 1/4 cup Thai Yellow Curry Paste 1 tbsp Peanut Oil 1 Brown Onion diced 250 g Kent Pumpkin cut into 2cm pieces 3/4 cup water 1 1/2 cups Jasmine Rice 100 g Snow Peas chopped Coriander Leaves chopped, to garnish 1 Long Red Chilli thinly sliced, to garnish

Instructions

1. In a large bowl, add pork, fish sauce, 1/4 cup coconut milk & 2 tbsp yellow curry paste. Stir to coat the pork. Cover with cling wrap and refrigerate for approx 60 minutes to marinate.
2. Pre-heat a fan forced oven to 180°C.
3. Add pork and any remaining marinade in the bowl to a large frying pan, over medium high heat. Cook the pork until browned. Remove pork from the pan, set aside and keep warm. Note: use an oven proof frying pan as the pan will be placed in the oven to cook at a later stage.
4. Heat peanut oil to the same frying pan over medium high heat.
5. Add onion and cook for about 5 minutes or until softened.
6. Add remaining yellow curry paste and cook for about 30 seconds until fragrant.
7. Add pumpkin and rice and stir to mix through and coat both with curry paste.
8. Add coconut milk and water and bring to a simmer.
9. Remove from heat, cover pan with foil and place in oven. Bake for 20 minutes
10. Remove from oven, add snow peas and pork to pan and stir to mix through.
11. Recover with foil, place back into oven and cook for a further 7 - 8 minutes, or until rice is tender.
12. Remove from oven, garnish with coriander leaves and chilli and serve.