Ingredients
Serves: 4-6
- 600g diced pork
- 1 tbsp fish sauce
- 400ml can coconut milk
- 25g thai green curry paste
- 1 tbsp vegetable oil
- 1 onion, chopped
- 250g butternut squash, cut into 2cm pieces
- 300g basmati rice
- 175 ml water
- 100g mange tout, cut diagonally
- 2 scallions, thinly sliced
- Coriander sprigs
- 1 tbsp toasted sesame seeds
- 1 red chilli, deseeded and thinly sliced
- 1 tbsp crispy fried onions
- Lime wedges, to serve
Method
- Mix the diced pork, fish sauce, 100ml coconut milk and 2 tablespoons curry paste in a large bowl.
- Cover and allow to marinate in the fridge for 1 hour.
- Preheat oven to 200°C/180°C fan.
- Heat a large roasting pan over medium to high heat.
- Cook pork, stirring occasionally, for 5 minutes or until browned.
- Transfer to a bowl and drain. Heat oil in same pan over medium heat.
- Add the onion and cook until softened.
- Add remaining curry paste.
- Cook for 30 seconds to cook out the spices.
- Add the squash and rice.
- Stir to coat.
- Add remaining coconut milk and about 175 mls water.
- Bring to a simmer.
- Cover with foil and Transfer to oven.
- Bake for 20 minutes or until rice is almost tender.
- Remove from the oven and stir the mange tout beans into rice.
- Place the pork on top and any juices from the pork.
- Cover and bake for a further 10 minutes until pork is cooked through and rice is tender.
- Sprinkle with coriander, chilli, crispy onions and toasted sesame seeds and serve with lime wedges.
