Pork and Peanut Curry with Brown Rice
Instructions
Bring a large pot of water to the boil with a pinch of salt in preparation for your rice. Thoroughly rinse your brown rice in a sieve (if you have one) and stir into the rapidly boiling water. Cook for 25 mins, you may need to top it up with water a couple of times. Tip: The rice will be ready once soft enough to eat, yet retaining some chewiness. When the 25 mins is up, drain the rice thoroughly, put it back in the pot and place a tea towel over it if you are not quite finished doing everything else yet.
Cut the onion in half through the root, peel and chop into roughly 2cm pieces. Roughly chop the stalks from your coriander and finely chop them. Roughly chop your coriander leaves and set them aside for later (keep them separate).
Slice the pork in half lenthways and then cut into slices roughly 5 mm thick (if your knife skills allow!). Put 1 tbsp oil in a pan on a medium heat. Add your chopped onion and coriander stalks and cook for 5 mins until the onion is soft. Turn the heat up slightly, add the pork to the pan and fry off for about 4 mins or until the pork pieces are browned.
Stir the curry paste and peanut butter into the mix, make sure everything is well combined before adding the coconut milk and soy sauce. Add the water (as specified in the ingredient table above) along with a good grind of pepper.
Turn the heat down and simmer slowly for 10 mins until the sauce has thickened. 3 mins before the end of cooking time, add the spinach to the pan and put a lid on, leave for 3 mins until the spinach has wilted. Tip: If you don’t have a lid, you can use a plate instead.
Take the lid off the pan and squeeze your lime juice into your curry. Serve your rice in bowls with the curry on top and sprinkle over your chopped coriander. Enjoy!
