We love good Thai Pork Curry with Turmeric Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Red Thai Style Paste
Water for Curry
Water for the Rice
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt and the turmeric powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim the green beans then chop in into thirds. Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Season with salt and pepper.
Once the mince is browned, add the Thai red curry paste, coconut milk and water (see in ingredients for amount), and stir to combine. Add the green beans, bring to the boil and then simmer until the sauce has reduced and the green beans are tender, 4-6 mins.
While everything finishes off have a quick tidy up. Once cooked, taste the curry and add salt and pepper if you feel it needs it.
Divide the turmeric rice between bowls, and top with the curry. Sprinkle on the coriander. Enjoy!