One of the favourite's from Neven's recent RTÉ series Healthy Home Chef - little wonder with a title like this: Fragrant Pork, Sweet Potato, Thai Red Curry.
- 3 tbsp Thai red curry paste
- 1 large pork fillet, trimmed, halved and thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp finely grated fresh root ginger
- 500ml (18fl oz) chicken stock
- 1 x 400ml (14fl oz) can of coconut milk
- 4 kaffir lime leaves, halved
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp fresh lime juice
- 1 tbsp Thai fish sauce (nam pla)
- 1 tsp palm sugar handful of fresh basil leaves handful of fresh mint leaves
- 2 spring onions, trimmed and sliced handful of fresh coriander leaves steamed Thai fragrant rice, to serve
Neven says: "Thai curries are quick and easy to prepare. There is absolutely no need to go to the trouble of making your own curry paste, as most supermarkets now sell authentic ready-made pastes.
"I like to serve this curry with Thai fragrant rice, which has a characteristically soft and slightly sticky texture."
- Heat a large non-stick pan or wok over a medium heat. Add the curry paste and cook for 1 minute. Add the pork, garlic and ginger and sauté for 5 minutes. Stir in the
- stock, coconut milk and lime leaves and bring to the boil. Reduce the heat and simmer for 15 minutes.
- Add the sweet potatoes to the coconut and pork mixture and continue to simmer for another 15 minutes, until the pork and sweet potatoes are cooked through and tender. Stir through the lime juice, fish sauce and palm sugar. Finally, stir in most of the basil and mint.
- Spoon the curry into deep bowls and scatter the remaining basil, mint and coriander on top. Serve with separate small bowls of the steamed rice.