Lemongrass Pork Coconut Curry
with Carrots, Bok Choy and Pan-Fried Naan
There are some flavour combinations that are classics for good reason – lemongrass and coconut milk is one of them! Carrots further enhance the sweetness from these flavour-makers and zesty lime rice brings all the taste elements together! Warm naan seals the deal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetarian Oyster Sauce
Indian Spice Blend
Bok Choy, chopped
(Contains Milk, Gluten)
Not included in your delivery
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.
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).
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.
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.
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.
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.