PIRI PIRI COCONUT PORK CURRY

PREP + COOK 40 MINS SERVES 4 1 tbsp olive oil 1kg pork fillets, sliced thickly 1 medium brown onion (150g), chopped coarsely ¼ cup (60ml) sweet sherry 200g coconut curry sauce 120g piri piri sauce 165ml can coconut milk 1 cup (250ml) water 200g broccolini, trimmed, halved ¹⁄ cup (25g) shredded coconut 500g packaged basmati microwave rice ¼ cup loosely packed fresh micro mint 1 tsp black sesame seeds

Heat oil in a large heavy-based saucepan over high heat. Cook pork, in batches, until browned all over.

Add onion and sherry to pan with pork. Cook, stirring, for 3 mins or until onion softens. Add sauces, coconut milk and the water. Bring to boil then reduce heat. Simmer, covered, for 15 mins. Stir in broccolini. Simmer, covered, for 10 mins or until pork is tender and cooked through. Cut pork into thin slices. Return to pan.

Meanwhile, stir coconut in a medium frying pan over low heat for 3 mins or until golden. Remove coconut from the pan immediately to prevent over-browning.

Microwave rice according to directions on packet. Place rice in a medium bowl with coconut. Stir to combine.

Serve curry topped with mint and seeds, accompanied with coconut rice.