A quick easy red curry pork dish to make midweek.
1 Tbsp peanut oil
1 brown onion, finely chopped
500 grams pork mince
2 Tbsp Thai red curry paste
270 ml can coconut milk
1/2 cup chicken stock
2 Tbsp fish sauce
2 Tbsp brown sugar
1 Tbsp lime juice
1/4 cup frozen peas
Brown Jasmine rice
250 grams pumpkin, cut into small cubes
225 gram tin pineapple pieces, drained
- Heat a large wok over high heat. Add oil . Add onion. Stir fry for 3 minutes or until softened. Add pork mince stir fry until cooked and brown. Add curry paste. Cook for 1 minute or until fragrant.
- Add coconut milk and stock. and pumpkin. Bring to the boil. Reduce heat to medium. Simmer stirring occasionally, or until sauce thickens. Add fish sauce, brown sugar, green beans and pineapple pieces. Simmer for 2 minutes until heated through. Stir in lime juice.
- Spoon mince into bowls with brown rice and naan bread.