|
175 g
2
tablespoons
1
3
2
2
tablespoons
55 g
3
1
tablespoon
55 g |
long grain
white rice
vegetable
oil
large
onion, finely chopped
cloves
garlic, chopped
fresh
green chilies, seeded and finely chopped
Red Curry
Paste
lean pork,
very finely chopped
eggs,
beaten
fish sauce
cooked
peeled prawns
finely
sliced red chili, shredded coriander leaves and spring onion brushes, to
garnish |
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Method :
Cook rice. In a wok, heat oil, add onion,
garlic and chilies and cook, stirring occasionally, until onion has
softened. Stir in curry paste and continue to
stir for 3-4 minutes. Add pork and stir fry for 2-3
minutes. Stir in rice to coat with
ingredients, then push to sides of wok. Pour eggs into centre of wok. When just beginning to set, mix
evenly into the rice, adding fish sauce at the same time. Stir in prawns, then transfer to a
shallow, warmed serving dish. Garnish with chili, coriander and
spring onion brushes.
Serves 4.
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