Pork Jungle Curry

Ingredients

• 1 cup basmati rice ( uncooked (180 grams))
• 2 tsp extra virgin olive oil ((10 mls))
• 600 grams pork fillet (diced)
• 1 brown onion (diced (100 grams))
• 1 tbs red curry paste ((16 grams))
• 1 tbs fresh lemongrass (finely chopped (16 grams))
• 1 tbs fresh ginger (minced (16 grams))
• 2 cloves garlic (finely sliced (6 grams))
• 1 small red chilli (diced (10 grams))
• 2 cups liquid chicken stock (salt reduced (500 mls))
• 2 kaffir lime leaf (sliced (0.5 grams))
• 1 cup tinned bamboo shoots (drained (230 grams))
• 1 cup green beans (sliced in half (120 grams))
• 1 tbs whole black peppercorns ((16 grams))
• 1 tbs fish sauce ((20 mls))
• 1/4 cup fresh basil leaves ((15 grams))

Instructions

1. 1

   Cook rice according to packet directions.

2. 2

   Heat oil in a frying pan over medium-high heat. Add pork and onion and stir fry for a few minutes to brown the pork and start cooking the onion.

3. 3

   Add the curry paste, lemongrass, ginger, garlic and chilli.

4. 4

   Stir to combine well and cook for a couple of minutes or until the mix is very fragrant.

5. 5

   Add the stock and bring to a boil, then reduce to a simmer.

6. 6

   Add kaffir lime leaves, bamboo shoots, green beans, peppercorns and fish sauce.

7. 7

   Stir to combine and simmer for another 5-10 minutes or until pork is tender and cooked through.

8. 8

   Divide rice between four bowls and top with an even amount of the pork curry and sauce.

9. 9

   Sprinkle over fresh basil leaves to serve.

10. 10

    Leftover curry can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.