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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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