Coconut Curry With Mushrooms And Pork - cooking recipe

Ingredients

2 tsp sunflower oil
1 None small onion, peeled and chopped
1 None small garlic clove, peeled and chopped
1 None small red chilli pepper, deseeded and sliced
1 None stalk lemon grass, trimmed and chopped
1/2 tsp Thai yellow curry paste
100 ml coconut milk
200 ml beef stock
1 None large pork sausage
75 g shiitake mushrooms
1 None spring onion, trimmed and thinly sliced
None None fresh coriander sprigs, to garnish

Preparation

Heat 1 tsp of the oil in a pan and cook the onion, garlic, chili and lemon grass for 3-4 mins. Stir in the curry paste and cook for 1 min, add in the coconut milk and stock. Bring to a boil, reduce the heat and simmer for 5 mins.
Peel the skin from the sausage and shape into 3 balls. Heat the remaining oil in a skillet and cook the sausage meat balls until browned all over. Add the mushrooms and cook for a further 4-5 mins.
Add the dumplings, mushrooms and scallions to the soup and bring to a boil. Reduce the heat and simmer for 5 mins. Season to taste and serve garnished with the cilantro.