Publications
- 15ml - vegetable oil
- 750g - pork goulash (cut from shoulder or neck)
- 1 - onion, peeled and thinly sliced
- 1 - garlic clove, peeled and crushed
- 2.5cm - fresh ginger, peeled and finely grated
- 5ml - ground fennel
- 1 - stick fresh lemongrass, thinly sliced
- 30–60ml - green Thai curry paste or to taste
- 300ml - coconut cream
- 350g - butternut, peeled and cut into 2.5cm cubes
- 15ml - fresh coriander, roughly chopped
- 15ml - fresh basil, roughly chopped
- 150g - baby spinach, washed
- 15ml - lime juice or to taste
- - steamed jasmine rice to serve
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.
3. Stir in the curry paste and warm through. Return the pork to the pan, add the coconut cream and bring to a simmer, then cook over low heat until the pork and butternut is just tender and fragrant.
4. Finally, stir in the coriander, basil and spinach and season with lime juice. Stir until just wilted. Season to taste with salt and pepper and serve with fluffy steamed jasmine rice.
