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Yellow pork curry with ginger lime rice recipe
Yellow pork curry with ginger lime rice recipe
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Prep Time:
20 minutes
Cook Time:
195 minutes
Total Time:
215 minutes
Budget-friendly creamy pork curry, a comforting cold night favorite.
Ingredients:
  • 1.6kg piece pork scotch (neck)
  • 36.80 gm vegetable oil
  • 1 brown onion, cut into wedges
  • 2 garlic cloves, crushed
  • 6cm piece fresh ginger, peeled, nely grated
  • 87.50 gm yellow curry paste
  • 1 stalk lemongrass, bruised
  • 400ml can coconut cream
  • 382.50 gm salt reduced chicken style liquid stock
  • 600g orange sweet potato, unpeeled, roughly chopped
  • 1 bunch snake beans, cut into 6cm lengths
  • 600.00 gm jasmine rice, rinsed
  • 4 makrut lime leaves
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 20.00 ml finely grated palm sugar
  • 125.00 ml fresh Thai basil leaves
  • 125.00 ml fresh coriander leaves
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced for the perfect cooking environment.
  • Secure the pork at 5cm intervals with kitchen string. Heat half of the oil in a large, heavy-based flameproof casserole dish over medium-high heat. Brown the pork all over by cooking and turning it for 5 minutes. Then, transfer it to a plate.
  • Pour the rest of the oil into the dish. Drop in the onion and stir for 5 minutes. Toss in the garlic and most of the ginger. Stir for an additional minute until aromatic. Mix in the paste and stir for another minute until it's fragrant.
  • Enhance flavors by including fragrant lemongrass, creamy coconut, and savory stock into the dish. Simmer until reaching a boil, then take off heat. Reincorporate the pork into the mixture, cover, and bake in the oven for 2 hours and 15 minutes, remembering to turn the pork every 45 minutes. Uncover the dish, introduce sweet potato, and continue cooking for 45 minutes. Lastly, add beans during the final 10 minutes until the pork is tender. Remove string before serving.
  • Cook the rice according to the package directions, infusing the cooking water with lime leaves and the rest of the ginger.
  • Combine fish sauce, juice, and sugar into the fragrant curry sauce. Garnish with fresh basil and coriander. Serve the aromatic dish with fluffy rice and tangy lime wedges.

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