- A 200g bag of brown basmati rice
- 1 onion
- 1 pointed red pepper
- A 100g bag of spinach
- 1 garlic clove
- 1 chilli
- A handful of coriander, leaves only
- A stem of lemon grass
- A 250g pack of pork stir-fry strips
- 5 lime leaves
- A 200ml tin of coconut milk
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 700ml hot water
- Deep frying pan or wok
- Measuring jug
- Small pan with a lid
Tip the rice into a bowl. Cover with cold water and leave to soak. Peel and finely chop the onion. Halve the pepper. Scoop out and discard the seeds and white bits. Roughly chop the pepper. Finely chop any thick spinach stalks and shred the leaves.
Peel and crush the garlic. Finely chop the chilli – flick out the seeds for a milder kick. Pick the leaves off the coriander stalks and set aside. Finely chop the stalks. Bash the lemon grass a few times with a rolling pin, pestle or tin to bruise it.
Warm 1 tbsp oil in a deep frying pan or wok over a medium heat. Add the pork stir-fry strips. Stir fry for 4-5 mins till the pork is golden all over.
Turn the heat down slightly. Add the onion and pepper. Season with salt and pepper. Stir fry for 5 mins till the veg are soft but not too coloured. Stir every so often.
Add the garlic, chilli, coriander stalks, lemon grass and lime leaves. Stir fry for 1 min till the pan smells aromatic.
Pour in the coconut milk and 300 ml boiling water. Bring to the boil. Turn the heat down. Cover and simmer for 20-25 mins till the pork is tender. Stir now and then.
Meanwhile, drain the rice and rinse under cold water. Tip into a pan along with 400 ml boiling water. Add a pinch of salt. Cover and bring to the boil. Turn the heat right down. Simmer for 25 mins till all the water has been absorbed.
Take the rice off the heat. Set aside, lid on, for 2-4 mins to finish cooking. Stir the spinach into the curry to wilt it. Adjust the seasoning if you think it needs it. Serve with the rice, discarding the lemon grass and lime leaves. Top with the coriander leaves.