Thai green pork medallion curry

Cooking time: 15 minutes
Serves: 4 people
Cooking skill: Not too tricky

Ingredients

• 4 pork loin medallions, sliced or pork loin steaks, fat removed, sliced
•  1 teaspoon vegetable oil
•  1 medium red onion, peeled and finely chopped
•  4 tablespoons prepared Thai green curry paste
•  200ml light coconut milk
•  200ml reduced salt hot vegetable stock
•  2 tablespoons fish sauce
•  Grated zest and juice of 1 lime
•  200g green beans, trimmed and halved
•  300g basmati rice
•  Handful of chopped basil leaves (optional)

Method

1. Heat the oil in a medium saucepan and fry the onion for 2 minutes.
2. Add the curry paste and cook for a further minute. Pour in the coconut milk, stock, fish sauce, lime zest and juice. Bring to a simmer then add the beans and pork. Cook for 5 minutes or until the juices run clear.
3. Cook the rice according to pack instructions. Divide between 4 plates.
4. Spoon over the curry, garnish with the basil leaves and serve immediately.

Serving Suggestion

Try using pork stir-fry strips for speed instead of the medallions or add baby corn and peas to the curry with the pork.