|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|
|jasmine rice — steamed|
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.