1kgpork neck or shouldertrimmed and cut into cubes
2tbspfresh gingerfinely grated
8kaffir lime leaveslightly crushed
2cups (500mls)coconut cream
2cups (500mls)chicken stock
700gramssweet potatopeeled & sliced
2tbsplime juice
1tbspfish sauce
2tbspbrown sugar
steamed jasmine ricecook from packet directions
2headsbroccolicut & steamed
2spring onionscut thinly and made into flower for garnish, store in fridge for onion to curl
Instructions
Heat a large deep non stick frying pan or wok over medium high heat. Add the curry paste and cook for 1 minute or until fragrant.
Add the pork and cook, stirring for 4 minutes or until the pork is well coated.
Add the ginger, lime leaf, coconut cream and stock and simmer, covered for 20 minutes. Add the sweet potato, cover and simmer for a further 15 minutes or until the pork and sweet potato are cooked.
While this is happening cook your broccoli for 3-4 minutes making sure it retains it;s colour.
Stir through the lime juice, fish sauce, brown sugar. Spoon the curry into bowls and rice and broccoli and garnish on top with spring onion.