Balanced Spicy Pork Green Curry

Nutrition per serve

Ingredients

• 125g brown rice
• 2clov garlic
• 1pcs carrot
• 300g pork stir-fry
• 30g green curry paste
• 200ml coconut milk
• 50g baby spinach leaves
• 10ml vegetable oil
• 10ml soy sauce
• 8ml honey

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil (see Kitchen 101). Add the rice and cook for 25-27 mins until tender. Drain.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop 2 garlic cloves. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Separate the pork stir-fry into a bowl. Add the garlic and 2 tsp vegetable oil, season with salt and pepper and toss to coat.
3. Step 3 — Brown pork
   Heat a medium deep frypan over high heat. Stir-fry the pork for 1-2 mins until browned. Remove from the pan. Add the curry paste to the pan and stir-fry for 30 secs or until fragrant.
4. Step 4 — Simmer curry
   Add the carrot, coconut milk and 180ml (¾ cup) water to the pan and bring to the boil. Reduce the heat to medium and cook for 5 mins or until slightly thickened. Add the pork, spinach, 2 tsp soy sauce and 1½ tsp honey and cook, stirring, for 1 min or until the pork is cooked through and the spinach is wilted. Remove the pan from the heat.
5. Step 5 — Serve up
   Taste the curry, then season with salt and pepper. Divide the rice among bowls, spoon over the curry and enjoy!
6. Step 6 — Kitchen 101
   Did you know brown rice cooks best by rapidly boiling in plenty of water? Using the absorption method (boiling with less water and then allowing it to absorb) can make it gluggy, so make sure to fill the pan generously with water, then drain well once the rice is tender.

Allergens

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