This colourful curry is a delicious recipe for winter. The pork and pumpkin are matched perfectly with lemongrass.
The ingredient of Slow-cooked pork and lemongrass curry
- 2 tablespoons rice bran oil
- 800g pork neck, cut into 4cm pieces
- 1 medium red onion, finely chopped
- 3 garlic cloves, crushed
- 2 tablespoons lemongrass paste (see note)
- 2 tablespoons Thai green curry paste
- 3 fresh kaffir lime leaves, bruised
- 400ml can coconut milk
- 400g butternut pumpkin, peeled, cut into 2.5cm pieces
- 150g green beans or snake beans, trimmed, cut diagonally
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 1/3 cup fresh coriander leaves
- 1/3 cup fresh Thai basil leaves
- Steamed jasmine rice, to serve
The instruction how to make Slow-cooked pork and lemongrass curry
- Heat 1/2 the oil in a large, heavy-based saucepan over medium-high heat. Cook pork, turning, for 5 minutes or until browned all over. Transfer to a plate.
- Heat remaining oil in pan. Add onion, garlic and lemongrass. Cook, stirring, for 5 minutes or until onion softens. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
- Return pork to pan with lime leaves, coconut milk and 1 1/2 cups water. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until pork is tender.
- Add pumpkin. Cook, uncovered, for 25 minutes or until pumpkin is tender. Add beans. Cook for 5 minutes or until tender. Discard lime leaves. Stir in sauce and juice. Top with coriander and basil. Serve with rice.
Nutritions of Slow-cooked pork and lemongrass curryfatContent: 760.498 calories
saturatedFatContent: 39.7 grams fat
carbohydrateContent: 20.2 grams saturated fat
sugarContent: 65.4 grams carbohydrates
cholesterolContent: 33.5 grams protein
sodiumContent: 67 milligrams cholesterol