About This Recipe
2 tbsp red curry paste
1 onion, chopped
2 inch piece of fresh ginger root, peeled and grated
1 sweet potato, peeled and cubed
1 cup (around half a can) of coconut milk
1 cup of chicken stock
700g pork shoulder steaks, cut into chunks
Handful of basil leaves
Handful of coriander leaves
Naan bread (or steamed rice*) to serve
- Warm some stir-fry oil in a pan and cook the red curry paste to release the spices. Add the onion and ginger and cook for 2 minutes, then add the sweet potato, coconut milk and stock and simmer for 10 minutes until the flesh softens.
- Add the chunks of pork to the pan and simmer for 4-5 minutes, until cooked through. Remove from the heat and stir in the basil and coriander.
- Serve with naan bread, or steamed rice (*dairy and gluten-free option).