Lemongrass Pork Coconut Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemongrass Pork Coconut Curry

Lemongrass Pork Coconut Curry

with Veggies 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.

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Ground Pork

1 unit


¾ cup

Basmati Rice

2 tbsp

Ginger-Garlic Puree

170 g

Vegetable Mix

1 tbsp

Indian Spice Blend

1 unit

Coconut Milk

½ unit


2 unit


(Contains Milk, Soy, Wheat)

1 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

56 g

Onion, sliced

Not included in your delivery

¼ tsp


½ tbsp


0.13 tsp



Nutrition Values

Calories1180 kcal
Fat52 g
Saturated Fat27 g
Carbohydrate136 g
Sugar10 g
Dietary Fiber10 g
Protein45 g
Cholesterol85 mg
Sodium1290 mg
Trans Fat0.2 g
Potassium1050 mg
Calcium175 mg
Iron10 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Rolling Pin
Medium Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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. Zest, then cut half the lime into wedges (whole lime for 4 ppl).

Cook pork

When the pan is hot, add pork, 1/2 tbsp (1 tbsp) oil, then lemongrass and ginger-garlic puree.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.

Cook curry

Add veggie mix, coconut milk, 1/3 cup (2/3 cup) water and onion to the pan with pork. Bring to a simmer over high. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender-crisp, 6-8 min. Carefully remove and discard lemongrass. Add fish sauce. Season with salt and pepper, to taste.

Toast naan

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.

Finish and serve

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

Meal right image

Explore Similar Recipes

Meal left image