Ingredients (Serves 4)
- 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.
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.
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