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Whether or not you are planning an elaborate menu or merely planning in advance for tomorrow's Slow cooked pork and lemongrass curry. This recipe stems from many decades of playing at kitchen. I discover that adding a few ingredients into a recipe provides thickness to that which is ordinarily dull. You may be on the lookout for milder meals to create together along with your leftovers. Wonderful and mild Slow cooked pork and lemongrass curry perfect for post-vacation. The ingredients in this recipe make your tongue thumping, also are very waist-friendly once you require a'snack' following an active vacation. Employing a few elements as alternate options, this soup is loaded using a fall and spicy flavor that produces it tasty. An ideal Slow cooked pork and lemongrass curry to heat you up on chilly winter days. Fantastic for employing leftover. Meals are a significant factor of your diet. You should compare the amount of this food you commonly eat to the serving size recorded on the tag. Eating huge servings or portions can cause weight gain.

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How to make Slow cooked pork and lemongrass curry

Yield = 6
Prep time: 0:15
Cook time: 1:45
Total time: 2:00

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.