Pork and coconut curry

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4 servings Prep: 20 mins, Cooking: 20 mins By Johané Neilson
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Ingredients (15)

15 ml vegetable oil
750 g pork goulash
1 onion — thinly sliced
1 garlic — cloves, peeled and crushed
2.5 cm fresh ginger — grated
5 ml fennel — ground
1 lemongrass — thinly sliced
30–60 ml thai green curry paste
300 ml coconut cream
350 g butternut — peeled and cut into 2.5cm cubes
15 ml fresh coriander — chopped
15 ml fresh basil — roughly chopped
150 g baby spinach — washed
15 ml lime
jasmine rice — steamed
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Method:

1. Heat the oil in a wok or heavy-based frying pan until quite hot. Fry the pork in batches until browned all over then spoon out and keep warm. Add the onion and garlic to the same pan and cook over a gentle heat until softened. Add a dash of water to deglaze the pan and slow down the cooking a little.

2. Add the butternut, ginger, fennel and lemongrass and gently cook, covered with a lid, until tender.

Tip: Precook the butternut to save time.



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