This generous one-pan pork curry is the ultimate winter warmer.
INGREDIENTS
600g pork medallions, diced (see note)
1 tablespoon fish sauce
400ml can coconut milk
1/4 cup Thai yellow curry paste
1 tablespoon peanut oil
1 brown onion, chopped
250g Kent pumpkin, cut into 2cm pieces
1 1/2 cups jasmine rice
100g green beans, trimmed, cut into
3cm pieces diagonally
1/2 cup fresh coriander sprigs
1 long red chilli, thinly sliced diagonally
1 tablespoon fried shallots
Lime wedges, to serve
METHOD
Step 1
Combine pork, fish sauce, 1/4 cup coconut milk and 2 tablespoons curry paste in
a large bowl. Cover. Refrigerate for 1 hour, if time permits.
Step 2
Preheat oven to 200°C/180°C fan-forced.
Step 3
Heat a large 8-cup-capacity flameproof roasting pan over medium-high heat. Cook pork, stirring occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl.
Step 4
Heat oil in same pan over medium heat. Add onion. Cook, stirring, for 4 minutes
or until softened. Add remaining curry paste. Cook for 30 seconds or until fragrant. Add pumpkin and rice. Stir to coat. Add remaining coconut milk and
3/4 cup water. Bring to a simmer. Cover
with foil. Transfer to oven. Bake for
20 minutes or until rice is almost tender.
Step 5
Stir beans into rice mixture. Top with pork. Cover and bake for a further 10 minutes or until pork is just cooked through and rice is tender. Sprinkle with coriander, chilli and shallots. Serve with lime wedges.
