Lemongrass Pork Coconut Curry
with Butternut Squash, Spinach and Naan
There are some flavour combinations that are hard to beat – lemongrass and coconut milk is one of them! Butternut squash further enhances the sweetness from these flavour-makers and the cilantro-lime rice brings everything together!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit
Lemongrass
¾ cup
Basmati Rice
170 g
Butternut Squash, cubes
1 tbsp
Garlic Puree
30 g
Ginger
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
1 tbsp
Indian Spice Blend
400 mL
Coconut Milk
7 g
Cilantro
½ unit
Lime
56 g
Baby Spinach
2 unit
Naan
(Contains Milk, Gluten)
Not included in your delivery
¼ tsp
Salt*
½ tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, remove outer layer of lemongrass. Using a rolling pin or heavy pot, carefully smash lemongrass to bruise, then halve crosswise. Using a rolling pin or heavy pot, crush ginger. (TIP: Crushing ginger and smashing lemongrass allows their flavours to release into the curry.)
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then lemongrass and ginger. Cook, stirring constantly, until fragrant, 30 sec. Add pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard any excess fat. Add garlic puree. Sprinkle Indian Spice Mix over pork, then season with salt and pepper. Cook, stirring often, until fragrant, 30 sec.
Add squash, coconut milk and oyster sauce to the pan with pork. Bring to a simmer over high. Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until squash is tender, 10-12 min. Carefully remove and discard lemongrass and ginger. Add spinach to curry. Season with salt and pepper, to taste. Cook, stirring often, until spinach wilts, 2-3 min.
While curry cooks, pat naan on both sides with a damp paper towel, then wrap in foil to create a packet. Place in the middle of the oven until warmed through, 4-5 min. Cut warm naan into quarters.
While naan warms, zest, then cut half the lime into wedges (whole lime for 4 ppl). Roughly chop cilantro. Fluff rice with a fork. Add lime zest and half the cilantro, then stir to combine. Divide rice between bowls. Spoon curry over top. Sprinkle with remaining cilantro. Serve naan and lime wedges alongside.
