Thai pork curry with cashews

30 Min
very easy
4 People
Rating starstarstarstarstar
A creamy, yellow coconut curry with pork mince and cherry tomatoes, finished with a squeeze of lime and roasted cashews.
1. Cook the rice
Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Cook the pork
Heat a frypan over medium-high heat with 1 tbsp oil. Add pork mince, 1/2 tbsp turmeric and 1 tbsp cumin. Cook for 4-5 minutes.

3. Add vegetables & simmer
Dice capsicum and halve tomatoes. Add to pan along with coconut milk, 1/2 cup water and 1 tbsp fish sauce. Cover and simmer for 8-10 minutes. Trim, halve and add snow peas half way through cooking.

4. Season the curry
Add lime zest and 1/2 the juice (wedge remaining). Pick basil leaves and stir through. Season curry to taste with fish sauce.

5. Finish and plate
Divide curry and rice among bowls. Garnish with cashews and serve with lime wedges.

We used coconut oil for this dish as it adds extra flavour!
No pork option - pork mince is replaced with chicken mince.
From your box
Brown rice, 300g
Pork mince, 600g
Green capsicum, 1
Cherry tomatoes, 1 bag (200g)
Coconut milk, 400ml
Snow peas, 1/2 bag (125g) *
Lime, 1
Basil, 1/2 packet *
Cashews, 1 packet (40g)

From your pantry
Oil (for cooking), ground turmeric, ground cumin, fish sauce (or soy sauce/tamari)