Lemongrass Pork Coconut Curry
with Butternut Squash, Spinach and Naan
There are some flavour combinations that are hard to beat - lemongrass and coconut milk is one of them! Butternut squash further enhances the sweetness from these flavour-makers and the cilantro-lime rice brings everything together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit
Lemongrass
¾ cup
Parboiled Rice
170 g
Butternut Squash, cubes
1 tbsp
Garlic Puree
30 g
Ginger
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
1 tbsp
Indian Spice Blend
400 mL
Coconut Milk
7 g
Cilantro
1 unit
Lime
56 g
Baby Spinach
2 unit
Naan
(Contains Egg, Milk, Soy, Gluten)
Not included in your delivery
½ tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove pot from heat. Set aside, still covered.
While rice cooks, remove outer layer of lemongrass. Carefully smash lemongrass with a rolling pin or a heavy pot to bruise, then quarter crosswise. Crush ginger using a rolling pin or heavy pot. (TIP: Crushing ginger and smashing lemongrass releases their flavour into the curry.) Zest half the lime (whole lime for 4 ppl). Cut any remaining lemon into wedges. Roughly chop cilantro.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lemongrass, garlic puree and ginger. Cook, stirring constantly, until fragrant, 30 sec. Add pork and cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard any excess fat. Sprinkle Indian Spice Mix over pork, then season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.
Add squash, coconut milk, oyster sauce and 1/4 cup water (dbl for 4 ppl) to the pan with pork. Bring to a boil. Reduce heat to medium. Cover and cook, stirring occasionally, until squash is tender, 10-12 min. Add spinach. Season with salt, then stir until wilted.
While curry cooks, heat a medium non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Working with one piece of naan at a time, add naan to the pan, then gently press down with a spatula. Cook flipping halfway through, until warm, 1 min. Transfer to a plate. Repeat with remaining naan. Cut warm naan into quarters.
Fluff rice with a fork. Add lime zest and half the cilantro, then stir to combine. Carefully remove lemongrass and ginger from curry. Divide rice between bowls. Spoon curry over top. Sprinkle with remaining cilantro. Serve naan and lime wedges alongside.
