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Lemongrass Pork Coconut Curry

Lemongrass Pork Coconut Curry

with Carrots, Bok Choy and Pan-Fried Naan

20-MIN MEAL
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There are some flavour combinations that are hard to beat – lemongrass and coconut milk is one of them! Carrots further enhance the sweetness from these flavour-makers and the zesty lime rice brings everything together! And yes, warm naan seals the deal.

Tags:Quick
Allergens:Soy/SojaMilk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

1 unit

Lemongrass

¾ cup

Basmati Rice

113 g

Carrot, chopped

1 tbsp

Garlic Puree

30 g

Ginger

4 tbsp

Vegetarian Oyster Sauce

(ContainsSoy/Soja)

1 tbsp

Indian Spice Blend

400 mL

Coconut Milk

½ unit

Lime

113 g

Bok Choy, chopped

2 unit

Naan

(ContainsMilk/Lait, Wheat/Blé)

Not included in your delivery

0.19 tsp

Salt*

1 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1400 kcal
Fat69 g
Saturated Fat43 g
Carbohydrate154 g
Sugar19 g
Dietary Fiber9 g
Protein46 g
Cholesterol81 mg
Sodium2570 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Rolling Pin
Zester
Medium Non-Stick Pan
Spatula
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add rice, 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, remove outer layer of lemongrass. Using a rolling pin or heavy pot, carefully smash lemongrass to bruise, then halve crosswise. Using a rolling pin or heavy pot, crush ginger. (TIP: Crushing ginger and smashing lemongrass allows their flavours to release into the curry!) Zest, then cut half the lime into wedges (whole lime for 4 ppl).

3

When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then lemongrass and ginger. Cook, stirring constantly, until fragrant, 30 sec. Add pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard any excess fat. Add garlic puree. Sprinkle Indian Spice Mix over pork, then season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.

4

Add carrots, coconut milk and oyster sauce to the pan with pork. Bring to a simmer over high. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until carrots are tender-crisp, 6-8 min. Carefully remove and discard lemongrass and ginger. Add bok choy. Cook, stirring occasionally, until tender, 3-4 min. Season with pepper, to taste.

5

Meanwhile, heat a medium non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then one piece of naan. Cook on one side, gently pressing down with a spatula, until golden, 1-3 min. Flip, then sprinkle with salt, to taste. Cook, gently pressing down with a spatula, until golden and warmed through, 1-3 min. Repeat with remaining naan.

6

Add lime zest to rice, then fluff with a fork. Cut naan into quarters. Divide rice between bowls. Spoon curry over rice. Squeeze a lime wedge over top, if desired. Serve naan alongside.