Thai Red Pork Mince & Basmati Rice Recipe | Abel & Cole
Thai Red Pork Mince & Basmati Rice
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Prep: 20 mins
Cook: 45 mins-6 hrs 10 mins
Add some warming spice to your wintry night with a simple slow cook Thai curry. It’s brimming with succulent pork mince, fragrant red curry paste, creamy coconut milk and a rainbow of organic veg.
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788 kcal
(per portion)
Ingredients you'll need
  • 500g pork mince
  • 2 red onions
  • 2 red peppers
  • A head of broccoli
  • 4 garlic cloves
  • 1 chilli (optional)
  • 1 tbsp Thai red curry paste
  • 1 tbsp Worcester sauce
  • 50g tamari
  • 400ml coconut milk
  • 300g white basmati rice
  • A handful of coriander, leaves only
  • 1 lime
From your kitchen
  • 1/2-1 tbsp coconut, sunflower or olive oil
  • 600-800ml boiling water
  • Sea salt
Step by step this way
  • 1.

    Warm a frying pan for 2 mins (or use a wok or large pan if you’re cooking the Thai mince on the hob), then add ½ tbsp oil and the mince. Fry for 8 mins, stirring with a wooden spoon to break up any lumps, till the mince has browned all over.

  • 2.

    While the mince browns, peel and finely chop the onions. Halve the peppers, scoop out the seeds and white pith and roughly chop the peppers. Break the broccoli into florets and chop the stalks into small pieces. From this point, either use the method for the sloe cooker or hob.

  • 3.

    In the slow cooker^ Drain any excess liquid off the mince and tip the mince into a 3½ ltr slow cooker. Add the veg and stir to mix.

  • 4.

    Peel and crush or grate the garlic. Halve the chilli and scoop out the seeds and white pith, then finely chop it (you can use half the chilli, or no chilli at all, if you want a milder dish).

  • 5.

    Add the garlic and chilli, if you’re using it, to the slow cooker with 1 tbsp each Thai red curry paste and Worcester sauce, the tamari and the coconut milk. Pop a lid on the slow cooker, set it to medium and cook for 6 hrs. If you want to cook faster, set the cooker to high for 4 hrs, or go for slow and cook for 8 hrs on low.

  • 6.

    When the Thai mince has about 30 mins left to cook, rinse the rice under cold water then tip it into a medium pan. Add 600ml boiling water and a pinch of salt. Pop on a lid, bring to the boil and then turn the heat down to very low. Gently simmer for 8-10 mins till the rice has absorbed the water. Take the rice off the heat and let it sit, in the pan with the lid on, for 5-10 mins to finish cooking.

  • 7.

    Taste the Thai mince and add a pinch of salt if you think it needs it. Fluff the rice with a fork and spoon it into 4 warm bowls. Spoon over the mince and veg. Garnish with the coriander leaves and serve with wedges of lime for squeezing.

  • 8.

    On the hob^ Drain any excess liquid off the mince and tip the mince onto a plate. Add the onion and peppers to the wok or pan with ½ tbsp oil and stir fry for 5 mins to just soften them (keep the prepped broccoli back for later).

  • 9.

    Peel and crush or grate the garlic. Halve the chilli and scrape out the seeds and white pith, then finely chop it (you can use half the chilli, or no chilli at all, if you want a milder dish).

  • 10.

    Return the mince to the pan. Add the garlic and the chilli, if you’re using it, to the wok or pan with 1 tbsp each Thai red curry paste and Worcester sauce, the tamari and the coconut milk. Pop a lid on the wok, bring to the boil and then turn the heat down to medium and simmer for 20 mins. After 20 mins, add the broccoli and cook for a further 10 mins till the broccoli florets are just tender.

  • 11.

    While the Thai mince is cooking, rinse the rice under cold water then tip it into a medium pan. Add 600ml boiling water and a pinch of salt. Pop on a lid, bring to the boil and then turn the heat down to very low. Gently simmer for 8-10 mins till the rice has absorbed the water. Take the rice off the heat and let it sit, in the pan with the lid on, for 5-10 mins to finish cooking.

  • 12.

    Taste the Thai mince and add a pinch of salt if you think it needs it. Fluff the rice with a fork and spoon it into 4 warm bowls. Spoon over the mince and veg. Garnish with the coriander leaves and serve with wedges of lime for squeezing.

  • Tip

    Eat & keep
    The Thai pork curry will keep for 2-3 days in the fridge, or you can freeze it for up to 3 months. Simply divide it into individual portions, cool and then chill or freeze. Make sure it is fully defrosted before reheating and you warm it till it's piping hot. The rice is best cooked to order.