Ingredients
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1 tablespoon peanut oil
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600g pork scotch (neck), cubed
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1 large brown onion, thickly sliced
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2 teaspoons finely grated galangal
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1 lemongrass stalk, trimmed, finely chopped
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1/4 cup red curry paste
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2 cups Massel chicken style liquid stock
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2 kaffir lime leaves, torn
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1 teaspoon drained green peppercorns in brine, rinsed
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250g pumpkin, peeled, cut into 2cm cubes
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1 large red capsicum, cut into 2cm cubes
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150g snake beans, sliced
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1/2 cup Thai basil leaves
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3 cups steamed white rice, to serve (see note)
Method
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1Heat oil in a large saucepan over high heat. Cook pork, stirring, for 4 to 5 minutes or until browned. Add onion, galangal and lemongrass. Cook, stirring, for 2 minutes or until onion is lightly browned. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.
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2Add stock, lime leaves and peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes. Add pumpkin, capsicum and beans. Cook for 20 minutes or until pork and pumpkin are tender.
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3Top with basil leaves. Serve with steamed rice.
Source: taste.com.au
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