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Green curry pork skewers with asparagus and crispy rice
Green curry pork skewers with asparagus and crispy rice
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Try Curtis Stone's quick green curry pork skewers with asparagus and crispy rice for a delicious weeknight meal.
Ingredients:
  • 250.00 ml firmly packed fresh coriander leaves
  • 125.00 ml firmly packed fresh basil leaves
  • 1 stick lemongrass, trimmed to 20cm, thinly sliced
  • 4 garlic cloves, coarsely chopped
  • 4cm piece fresh ginger, peeled, coarsely chopped
  • 2 small fresh green chillies, coarsely chopped
  • 48.80 gm fish sauce
  • 42.00 gm fresh lime juice
  • 125ml (1/2 cup) canola oil
  • 800g boneless pork belly roast, skin removed (about 2cm-thick), cut into 2cm pieces
  • 1 bunch asparagus, woody ends trimmed
  • 10 thin spring onions, trimmed
  • 600.00 gm cooked jasmine rice (from 600.00 gm raw rice)
Instructions:
  • Preheat the barbecue cooking grate and hot plate over medium heat. Blend coriander, basil, lemongrass, garlic, ginger, chili, fish sauce, lime juice, and 60ml (1/4 cup) oil until smooth. Transfer the mixture to a bowl and set it aside.
  • Skewer the pork evenly onto 8 skewers, brush with 2 tsp of oil, and sprinkle with salt. Grill over medium heat, turning every 4-5 minutes, for 20 minutes. In the last 5 minutes, brush with 2 tbsp of curry paste until pork is golden and cooked through. Transfer to a platter, brush with 125ml (1/2 cup) of curry paste, and let it rest. Wipe grill clean.
  • Toss the asparagus and spring onions in 2 teaspoons of the remaining oil, season with salt, and barbecue on the grate until charred and tender, turning occasionally, about 6 minutes. Then transfer to a chopping board and cut into 2cm-long pieces.
  • Use a flat metal spatula to evenly coat the hot plate with the remaining oil. Spread the rice over the oiled hot plate and gently press down with the spatula. Let the rice cook undisturbed for about 6 minutes until it starts crisping at the bottom. Flip the rice with the spatula and cook for another 3 minutes until heated through. Divide the crispy rice onto plates, top with asparagus and spring onions, season with salt, add skewers, drizzle with some extra curry paste, and serve the remainder on the side.

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