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One-pan yellow pork curry with coconut rice
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Prep Time:
75 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
One-pan pork curry: The perfect winter comfort food.
Ingredients:
  • 600g pork medallions, diced (see note)
  • 24.40 gm fish sauce
  • 400ml can coconut milk
  • 87.50 gm Thai yellow curry paste
  • 18.20 gm peanut oil
  • 1 brown onion, chopped
  • 250g Kent pumpkin, cut into 2cm pieces
  • 300.00 gm jasmine rice
  • 100g green beans, trimmed, cut into 
3cm pieces diagonally
  • 125.00 ml fresh coriander sprigs
  • 1 long red chilli, thinly sliced diagonally
  • 20.00 ml fried shallots
  • Lime wedges, to serve
Instructions:
  • In a large bowl, mix pork, fish sauce, 1/4 cup of coconut milk, and 2 tablespoons of curry paste. Cover and refrigerate for 1 hour, if possible.
  • Preheat oven to a sizzling 200°C (180°C for fan-forced ovens).
  • Preheat a large flameproof roasting pan over medium-high heat. Sear the pork, stirring occasionally, for about 5 minutes until golden brown. Remove the pork and set aside in a heatproof bowl.
  • In the same pan, heat the oil over medium heat and sauté the onion for 4 minutes until softened. Stir in the remaining curry paste and cook for 30 seconds until fragrant. Add the pumpkin and rice, stirring to coat. Pour in the rest of the coconut milk and 3/4 cup of water. Bring to a simmer, cover with foil, and transfer to the oven. Bake for 20 minutes until the rice is almost tender.
  • Mix beans into the rice, then place pork on top. Bake covered for an additional 10 minutes until the pork is cooked through and the rice is tender. Garnish with coriander, chili, and shallots. Serve with lime wedges.

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