One pan yellow pork curry with coconut rice

Tasteful One pan yellow pork curry with coconut rice Recipe

This generous one-pan pork curry is the ultimate winter warmer.
One pan yellow pork curry with coconut rice
Prep Time : 1:15 | Cook Time : 0:40 | Total Time : 1:55 | Serving : 4 person.


  • 600g pork medallions, diced (see note)

  • 1 tablespoon fish sauce

  • 400ml can coconut milk

  • 1/4 cup Thai yellow curry paste

  • 1 tablespoon peanut oil

  • 1 brown onion, chopped

  • 250g Kent pumpkin, cut into 2cm pieces

  • 1 1/2 cups jasmine rice

  • 100g green beans, trimmed, cut into ?3cm pieces diagonally

  • 1/2 cup fresh coriander sprigs

  • 1 long red chilli, thinly sliced diagonally

  • 1 tablespoon fried shallots

  • Lime wedges, to serve


  • Step 1

    Combine pork, fish sauce, 1/4 cup coconut milk and 2 tablespoons curry paste in ?a large bowl. Cover. Refrigerate for 1 hour, if time permits.

  • Step 2

    Preheat oven to 200°C/180°C fan-forced.

  • Step 3

    Heat a large 8-cup-capacity flameproof roasting pan over medium-high heat. Cook pork, stirring occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl.

  • Step 4

    Heat oil in same pan over medium heat. Add onion. Cook, stirring, for 4 minutes ?or until softened. Add remaining curry paste. Cook for 30 seconds or until fragrant. Add pumpkin and rice. Stir to coat. Add remaining coconut milk and ?3/4 cup water. Bring to a simmer. Cover ?with foil. Transfer to oven. Bake for ?20 minutes or until rice is almost tender.

  • Step 5

    Stir beans into rice mixture. Top with pork. Cover and bake for a further 10 minutes or until pork is just cooked through and rice is tender. Sprinkle with coriander, chilli and shallots. Serve with lime wedges.

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