An easy one pot simple supper that can be rustled up in just a few minutes.
For 2 people you’ll need
About 250g of pork fillet cut into small strips
Half an onion finely sliced
Half a red or yellow pepper finely sliced
Half a courgette cut into batons
A few mushrooms finely sliced
3 or 4 handfuls of fresh spinach
2cm of freshly grated ginger
2 cloves of grated garlic
The fleshy part of one lemon grass stalk grated
A heaped teaspoon of curry powder or curry paste
200ml coconut cream
2 tablespoons of fish sauce
Half a tablespoon of coconut oil
Method:
Heat your wok or pan until hot and add the coconut oil.
Add the onions, fry briefly before adding the ginger, garlic and lemongrass. Add the curry powder or paste.
Pop in the veggies and fry for a couple of minutes then add the pork and stir fry until nearly cooked.
Pour in the coconut milk and simmer for a couple of minutes. Add a little water if it’s very thick and then drop in the handfuls of fresh spinach letting them wilt down in the sauce.
Season with the fish sauce et voila!
This was substantial enough for me on its own. Nigel had some mixed grains but of course rice would be great or you could pop in some instant noodles at the end and add a little more water.
Garnish with some finely sliced chilli (if you like the heat) and a few crispy onions (if you have them in the cupboard). You could also scatter over some fresh coriander if you have it in the fridge (I didn’t!). What I did have was some wild garlic flowers so on they went!
Bon appetit!
