A warming and hearty curry that packs in a lot of veg.
Ingredients
Satay Sauce Ingredients
- 50g smooth peanut butter
- 60ml light soy sauce
- 30ml fish sauce
- 30g brown sugar
- Juice of 2 limes
- 340ml coconut milk
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp cornflour mixed with water
- 2 tsp ginger purée
- 1 diced red chili
- Chopped coriander
Main Ingredients
- 3 thinly sliced pork chops
- 1 thinly sliced white onion
- 4 cloves finely chopped garlic
- 1 tsp finely chopped fresh ginger
- 2 finely chopped red chilies
- 2 tsp sesame oil
- 1 diced red pepper
- 1 bunch chopped mangetout
- 100g chopped tenderstem broccoli
- 2 grated carrots
- Chopped spring onions and coriander, for garnish
Coconut Rice Ingredients
- 100g jasmine rice
- 200ml coconut milk
- 1 cinnamon stick
- 1 bay leaf
- 1 star anise
- Salt and white pepper, to taste
Method
For the Rice
- Rinse the jasmine rice until the water runs clear.
- Combine the rice, coconut milk, cinnamon stick, bay leaf, star anise, salt, and pepper in a pot.
- Cover and cook for 5 minutes. Stir once, then continue to cook until the rice has absorbed all the liquid and puffed up.
For the Pork Satay
- Velvet the Pork: Place sliced pork in a bowl. Add 1 tsp cornflour and 1 tbsp soy sauce, mix, and marinate for 10 minutes. This classic Asian technique keeps the pork tender.
- Heat sesame oil in a large pan or wok.
- Add the pork and fry gently until it begins to brown.
- Stir in the onion, garlic, ginger, and chilies and cook until softened.
- Mix in the turmeric and curry powder and cook until fragrant.
- Pour in the coconut milk and let it simmer.
- Add the cornflour slurry to thicken the sauce.
- Stir in the satay sauce, mixing until the pork and vegetables are well-coated and glossy.
- Add the red pepper, mangetout, broccoli, and carrots, cooking only briefly to keep them crisp.
- Garnish with chopped spring onions and coriander.
- Serve hot with the spiced coconut rice.
