Yellow Pork Curry with Gem Squash and Snake Beans

Submitted by Matt Golinski | Print this page
From the 16 November 2016 cooking demonstration at Gympie Town Centre Growers Market

Serves 4


4 shallots, peeled and roughly chopped

2 cloves garlic, peeled

3 stalks lemongrass

2 dried chillies, soaked in boiling water for 15 minutes

1 tbs ginger

1 tbs galangal

2 tbs fresh tumeric

stems and roots of 1 bunch coriander

1 tsp salt

750gm pork scotch fillet, sliced thinly

2 tbs coconut oil

300gm gem squash, seeds removed and cut into wedges

1 bunch snake beans, sliced

1 x 400gm tin coconut cream

250ml chicken stock

45 ml fish sauce

100ml tamarind water

2 tbs palm sugar

4 fresh kaffir lime leaves

coriander leaves to garnish


Place all paste ingredients into a food processor and blend until fine, adding a little water if necessary to help blend.

Fry the pork slices in coconut oil in a hot pan until well coloured all over.

Remove from the pan and set aside.

In the same pan, fry the curry paste over a high heat for 2 minutes, stirring constantly.

Add the “cream” from the top of the coconut cream and simmer for another two minutes until it separates.

Add the remaining coconut cream, chicken stock, tamarind, palm sugar, fish sauce and lime leaves and bring to the boil.

Add the gem squash and simmer for 5 minutes.

Add the pork and snake beans and simmer for 3 minutes.

Check the seasoning before serving.

Serve with steamed jasmine rice, garnished with coriander leaves.

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