Thai Pork Pilaf

SERVES 4 PREPARATION 15 MINUTES COOKING 35 MINUTES

2 tablespoons vegetable oil 300g pork leg steaks, sliced (see tip) 1 red onion, sliced 2 garlic cloves, crushed ¼ cup tom yum paste 1½ cups basmati rice 400ml can coconut milk 1½ cups chicken stock 1 red capsicum, seeded, sliced ½ x 425g can baby corn, drained,

halved lengthwise 100g green beans, sliced sliced spring onion to serve

1. In a large saucepan, heat oil on high. Cook pork, onion and garlic for 2-3 minutes until golden. 2. Mix in paste and cook, stirring, for 1 minute until fragrant. Add rice, stirring to coat in mixture. 3. Add coconut milk, stock and capsicum, bringing to the boil. Reduce heat to low and simmer, covered, for 15 minutes. 4. Stir corn and beans through, then cook, covered, for 5 minutes. Remove from heat and set aside for 10 minutes. Fluff with a fork, then serve sprinkled with spring onion.

Top tip

If you prefer, replace pork with leftover rotisserie chicken. You could also use sliced bacon.