Pork Jungle Curry
You could also use chicken or beef instead of pork if you prefer. Adjust the level of chilli to suit you and your family’s tastes.
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Servings Prep Time
4people 10minutes
Cook Time
25minutes
Ingredients
  • 1cup basmati rice uncooked (180 grams)
  • 2tsp extra virgin olive oil(10 mls)
  • 600 grams pork filletdiced
  • 1 brown oniondiced (100 grams)
  • 1tbs red curry paste(16 grams)
  • 1tbs fresh lemongrassfinely chopped (16 grams)
  • 1tbs fresh gingerminced (16 grams)
  • 2cloves garlicfinely sliced (6 grams)
  • 1small red chillidiced (10 grams)
  • 2cups liquid chicken stocksalt reduced (500 mls)
  • 2 kaffir lime leafsliced (0.5 grams)
  • 1cup tinned bamboo shootsdrained (230 grams)
  • 1cup green beanssliced in half (120 grams)
  • 1tbs whole black peppercorns(16 grams)
  • 1tbs fish sauce(20 mls)
  • 1/4cup fresh basil leaves(15 grams)
Instructions
  1. Cook rice according to packet directions.
  2. Heat oil in a frying pan over medium-high heat. Add pork and onion and stir fry for a few minutes to brown the pork and start cooking the onion.
  3. Add the curry paste, lemongrass, ginger, garlic and chilli.
  4. Stir to combine well and cook for a couple of minutes or until the mix is very fragrant.
  5. Add the stock and bring to a boil, then reduce to a simmer.
  6. Add kaffir lime leaves, bamboo shoots, green beans, peppercorns and fish sauce.
  7. Stir to combine and simmer for another 5-10 minutes or until pork is tender and cooked through.
  8. Divide rice between four bowls and top with an even amount of the pork curry and sauce.
  9. Sprinkle over fresh basil leaves to serve.
  10. Leftover curry can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
Recipe Notes

This recipe contains 424 calories per serve.

Print Recipe
Pork Jungle Curry
You could also use chicken or beef instead of pork if you prefer. Adjust the level of chilli to suit you and your family's tastes.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 cup basmati rice uncooked (180 grams)
  • 2 tsp extra virgin olive oil (10 mls)
  • 600 grams pork fillet diced
  • 1 brown onion diced (100 grams)
  • 1 tbs red curry paste (16 grams)
  • 1 tbs fresh lemongrass finely chopped (16 grams)
  • 1 tbs fresh ginger minced (16 grams)
  • 2 cloves garlic finely sliced (6 grams)
  • 1 small red chilli diced (10 grams)
  • 2 cups liquid chicken stock salt reduced (500 mls)
  • 2 kaffir lime leaf sliced (0.5 grams)
  • 1 cup tinned bamboo shoots drained (230 grams)
  • 1 cup green beans sliced in half (120 grams)
  • 1 tbs whole black peppercorns (16 grams)
  • 1 tbs fish sauce (20 mls)
  • 1/4 cup fresh basil leaves (15 grams)
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 cup basmati rice uncooked (180 grams)
  • 2 tsp extra virgin olive oil (10 mls)
  • 600 grams pork fillet diced
  • 1 brown onion diced (100 grams)
  • 1 tbs red curry paste (16 grams)
  • 1 tbs fresh lemongrass finely chopped (16 grams)
  • 1 tbs fresh ginger minced (16 grams)
  • 2 cloves garlic finely sliced (6 grams)
  • 1 small red chilli diced (10 grams)
  • 2 cups liquid chicken stock salt reduced (500 mls)
  • 2 kaffir lime leaf sliced (0.5 grams)
  • 1 cup tinned bamboo shoots drained (230 grams)
  • 1 cup green beans sliced in half (120 grams)
  • 1 tbs whole black peppercorns (16 grams)
  • 1 tbs fish sauce (20 mls)
  • 1/4 cup fresh basil leaves (15 grams)
Instructions
  1. Cook rice according to packet directions.
  2. Heat oil in a frying pan over medium-high heat. Add pork and onion and stir fry for a few minutes to brown the pork and start cooking the onion.
  3. Add the curry paste, lemongrass, ginger, garlic and chilli.
  4. Stir to combine well and cook for a couple of minutes or until the mix is very fragrant.
  5. Add the stock and bring to a boil, then reduce to a simmer.
  6. Add kaffir lime leaves, bamboo shoots, green beans, peppercorns and fish sauce.
  7. Stir to combine and simmer for another 5-10 minutes or until pork is tender and cooked through.
  8. Divide rice between four bowls and top with an even amount of the pork curry and sauce.
  9. Sprinkle over fresh basil leaves to serve.
  10. Leftover curry can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 3 months.
Recipe Notes

This recipe contains 424 calories per serve.