Frangrant winter curry

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Image: Supplied
Image: Supplied

Exotic flavours and juicy, affordable pork are just what you need to keep you warm on a winter evening.   

Let the heavenly flavours of a Thai curry take you on holiday while you cook – you can’t go wrong with jasmine rice, sesame oil and coconut milk! The aromas work together to transport you to a busy foodmarket or an island restaurant on the beach. And juicy pork is the perfect meat to serve when you feel like inviting people over, because it’s not just versatile but it’s also value-for-money meat that can serve a crowd – they say being together is much better when you’re eating together. Serve it in bright bowls that will contain the frangrant sauce and will brighten up the table on a cold evening. The range of colours in the dish itself – pumpkin, lime and chilli – will mean the food will also do its part to brighten a cosy table.


Fragrant and affordable! | Serves 4-6 people | Preparation time: 1 hour | Cooking time: 40 mins


  • 600g pork medallions, diced
  • 15ml (1T) fish sauce
  • 1 can (400ml) coconut milk
  • 60ml (¼c) Thai yellow curry paste
  • 15ml (1T) sesame seed oil
  • 1 red onion, chopped
  • 250g pumpkin, sliced into 2cm cubes
  • 375ml (1½c) jasmine rice
  • 100g green beans, trimmed, cut into 3cm pieces diagonally


  • 125ml (½c) fresh coriander sprigs
  • 1 long red chilli, thinly sliced diagonally
  • sesame seeds
  • lime wedges
  1. Preheat the oven to 180°C on the fan-forced setting.
  2. In a large bowl combine the pork, fish sauce, 60ml (¼c) coconut milk and 30ml (2T) curry paste in a large bowl.
  3. Heat a large roasting pan over medium-high heat. Add the pork and fry for 5 minutes or until browned, stirring occasionally. Transfer to a heatproof bowl.
  4. Heat the oil in the same pan over medium heat. Add the onion and cook while stirring for 4 minutes or until softened. Add the remaining curry paste. Cook for 30 seconds or until fragrant. Add the pumpkin and rice and stir to coat. Add the remaining coconut milk and 180ml (¾c) water. Cover and simmer for 10 minutes. Transfer to the oven and bake for 20 minutes or until the rice is almost tender.
  5. Stir the beans into the rice mixture. Top with the pork. Cover and bake for another 10 minutes or until the pork is just cooked through and the rice is tender.


  1. Sprinkle the coriander, chilli, radish, sesame seeds over. Everyone can count on a healthy and filling serving.

Serve with lime wedges.

For more delicious pork recipes, go to

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