- 2 shallots
- 1 chilli (optional)
- A bag of spring greens
- 2 pork escalopes
- A sachet of Thai red curry paste
- A tin of coconut milk
- A bag of white basmati rice
- 1 lime
- 1 tbsp olive oil
- 250ml hot water
- Sea salt
- Deep frying pan or wok
- Pan with a lid
- Measuring jug
Peel and finely slice the shallots. Halve the chilli. Flick out the seeds and white bits for less heat in your curry (see our tip). Finely slice the spring greens, removing the woody base. Rinse them.
Slice the pork into thin strips about the same size as your little finger. Pop to one side. Warm 1 tbsp olive oil in a deep frying pan or wok. Add the Thai red curry paste. Stir-fry for 30 seconds.
Add the pork strips to the wok. Stir-fry over a medium-high heat for 5 mins till they have picked up some colour. Fill the kettle and boil it.
Add the shallots and chilli to the wok. Stir-fry for 2-3 mins till the veg start to soften and everything smells spicy.
Pour in the coconut milk. Pop on the lid. Turn the heat down to medium-low. Simmer for 10-15 mins till the veg are tender and the pork is cooked through. If it looks too dry, add a splash of water.
While the curry cooks, rinse the rice under cold water. Pop in a small pan. Pour in 250ml hot water. Cover. Bring to the boil. Turn the heat down. Simmer for 6 mins till all the water has been absorbed.
Take the rice off the heat. Leave it, lid on, for 4 mins to finish cooking the rice. Stir the spring greens into the curry. Let them wilt for 2-3 mins. Taste the curry. Season with a bit of salt if it needs it. Serve with the rice and wedges of lime for squeezing.
Red for go
The heat in chillies is mostly in the seeds and white membranes so if you like a spicy curry, leave the seeds in. There is also chilli in the curry paste, so for a mild curry, leave the chilli out entirely.