Lemongrass Pork Coconut Curry
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Lemongrass Pork Coconut Curry

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!

Tags:
Quick
Allergens:
Soy
Milk
Gluten

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

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

1 unit

Lemongrass

¾ cup

Basmati 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

½ unit

Lime

56 g

Baby Spinach

2 unit

Naan

(Contains Milk, Gluten)

Not included in your delivery

¼ tsp

Salt*

½ tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories1400 kcal
Fat66 g
Saturated Fat43 g
Carbohydrate156 g
Sugar23 g
Dietary Fiber7 g
Protein46 g
Cholesterol80 mg
Sodium2590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Rolling Pin
Large Non-Stick Pan
Paper Towel
Aluminum Foil
Zester

Instructions

Cook rice
1

Before starting, preheat the oven to 400˚F. Wash and dry all produce. Add 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, add rice, then 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.

Prep lemongrass and ginger
2

While rice cooks, 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.)

Cook pork
3

Heat a large non-stick pan over medium-high heat. When 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.

Cook curry
4

Add squash, 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 squash is tender, 10-12 min. Carefully remove and discard lemongrass and ginger. Add spinach to curry. Season with salt and pepper, to taste. Cook, stirring often, until spinach wilts, 2-3 min.

Warm naan
5

While curry cooks, pat naan on both sides with a damp paper towel, then wrap in foil to create a packet. Place in the middle of the oven until warmed through, 4-5 min. Cut warm naan into quarters.

Finish and serve
6

While naan warms, zest, then cut half the lime into wedges (whole lime for 4 ppl). Roughly chop cilantro. Fluff rice with a fork. Add lime zest and half the cilantro, then stir to combine. Divide rice between bowls. Spoon curry over top. Sprinkle with remaining cilantro. Serve naan and lime wedges alongside.