Red Curry Pork With Lemon And Basil Rice - cooking recipe

Ingredients

1 tbsp oil
1 None red onion
500 g pork fillet, diced
3 tbsp red curry paste
125 ml water
2 tbsp tomato puree
200 g green beans, trimmed, cut into 5cm lengths
2 tsp cornflour
125 ml chicken stock
2 tsp lemon zest
1 tsp garlic and herb sea salt
2 None cardamom pods
2 None bay leaves
2 None sprigs fresh basil
200 g basmati or jasmine rice, rinsed
None None lemon zest and shredded basil to serve

Preparation

Heat the oil in a heavy-based saucepan and saute the onion, pork and red curry paste for 3-4 mins until just coloured.
Whisk together 500ml water and the tomato puree, add to the pork along with the beans, and simmer gently for 5 mins. Add combined cornflour and remaining 125ml water, then stir into the pork, mixing until glossy and thickened.
To cook the rice, heat stock with lemon zest, salt, cardamom, bay leaves and basil, add the rice and cover. Cook on very low heat for 10 mins - checking after 8 mins - until the rice is al dente.
Remove cardamom, bay leaves and basil before serving. Serve the red curry pork over the seasoned rice and top with fresh lemon and basil.