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How to make Healthier pork coconut curry

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 2 teaspoons peanut oil
  • 1/4 cup yellow curry paste
  • 3cm piece fresh ginger, peeled, grated
  • 1 stalk lemongrass, white part only, finely chopped
  • 270ml can light coconut milk
  • 1 cup salt-reduced chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 small brown onion, cut into thin wedges
  • 1/2 small (500g) butternut pumpkin, peeled, halved lengthways, sliced
  • 500g pork fillet, thinly sliced
  • 1/4 cauliflower, cut into florets
  • 125g cherry tomatoes
  • 200g green beans, trimmed, halved
  • Fresh coriander, to serve
  • Lime wedges, to serve
  • Steamed jasmine rice, to serve

Method

  • Step 1 Heat oil in a large heavy-based saucepan over medium-high heat. Add curry paste, ginger and lemongrass. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 Add coconut milk. Cook, stirring, for 2 minutes. Stir in stock, fish sauce and lime juice. Add onion and pumpkin. Bring to the boil. Reduce heat to low. Cook, covered, for 5 minutes. Add pork, cauliflower and tomatoes. Cook, covered, for 5 minutes or until pork is almost cooked through.
  • Step 3 Add beans. Cook, covered, for 5 minutes or until pork is cooked and vegetables are tender. Top with coriander. Serve with lime wedges and rice.