Curry Dip
Serve it in the summer with a barbecue or serve it in the winter with fondue... This versatile...
Green Curry
A spicy green curry makes a great winter warmer. This one combines pork and plenty of fresh green vegetables with soothing coconut milk. It's a great (and great-looking) chill-chaser!
| Ingredients (4 servings) | ||
|---|---|---|
| 300 | g | pork neck steak, cut into bite-sized strips |
| 1 | tablespoon(s) | coconut oil or vegetable oil |
| 500 | g | brussels sprouts, stalk halved |
| 50 | g | green curry paste |
| 700 | ml | coconut milk |
| 4 | makrut lime leaves (optional) | |
| 30 | g | palm sugar |
| 2-3 | tablespoon(s) | fish sauce |
| 100 | g | spinach |
| 1 | handful | Thai basil leaves, to serve |
| 1 | handful | roasted peanuts, to serve |
| cucumber slices, white cabbage wedges, green beans, to serve (optional) | ||
- Heat the coconut oil (or oil) in a deep, heavy-based pan. Sear the pork strips briefly until they have taken on a little colour, then lift them out with a slotted spoon and set aside.
- To the same pan, add the brussels sprouts cut-side down in the fat. Allow to colour for a few minutes, then remove and set aside.
- In the same pan, fry the curry paste briefly. Pour in the coconut milk and mix well.
- Add the lime leaves (if using) and palm sugar. Season to taste with fish sauce and bring up to a gentle simmer.
- Add the brussels sprouts and simmer until the sprouts are cooked but still have some bite (about 5 minutes).
- Add the spinach and pork to the sauce and simmer for another 3 minutes.
- Serve with Thai basil leaves and chopped peanuts with steamed jasmine rice. If you'd like, serve with a plate of cucumber slices, cabbage wedges and green beans.
Tip:
Buy ready-made, save work!
You can make green curry paste yourself, but you really don't have to - you can buy it in any Asian shop. Make sure that the paste contains only spices and no other additives, if possible. A good brand is Maesri, for example.
