Thai Yellow Curry Pork With Jasmine Rice
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Thai Yellow Curry Pork With Jasmine Rice
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time | Passive Time |
| 40minutes | 1hour |
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Ingredients
- 650g Pork tender loindiced or cut into small medallions
- 1tbsp Fish Sauce
- 400ml Coconut Milk
- 1/4cup Thai Yellow Curry Paste
- 1tbsp Peanut Oil
- 1 Brown Oniondiced
- 250g Kent Pumpkincut into 2cm pieces
- 3/4cup water
- 1 1/2cups Jasmine Rice
- 100g Snow Peaschopped
- Coriander Leaveschopped, to garnish
- 1 Long Red Chillithinly sliced, to garnish
Instructions
- 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.
- Pre-heat a fan forced oven to 180°C.
- 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.
- Heat peanut oil to the same frying pan over medium high heat.
- Add onion and cook for about 5 minutes or until softened.
- Add remaining yellow curry paste and cook for about 30 seconds until fragrant.
- Add pumpkin and rice and stir to mix through and coat both with curry paste.
- Add coconut milk and water and bring to a simmer.
- Remove from heat, cover pan with foil and place in oven. Bake for 20 minutes
- Remove from oven, add snow peas and pork to pan and stir to mix through.
- Recover with foil, place back into oven and cook for a further 7 – 8 minutes, or until rice is tender.
- Remove from oven, garnish with coriander leaves and chilli and serve.