Pork Thai green curry

SERVES 4 PREPARATION: 5 MIN COOKING: 15-20 MIN

CURRY PASTE

30g fresh coriander

2 garlic cloves

4 spring onions

1 chilli

3cm piece of fresh ginger, peeled

10ml (2t) roasted curry powder

30ml (2T) fish sauce

30ml (2T) lemon juice

15ml (1T) sugar

30ml (2T) water

CURRY

15ml (1T) oil

500g pork cubes

1 can (400ml) coconut milk

10ml (2t) cornflour, dissolved in 15ml (1T) water salt

TO SERVE

basmati rice, finely chopped fresh chilli and microherbs

1 Curry paste Pulse all the ingredients in a food processor until smooth.

2 Curry Heat the oil and fry the pork cubes in batches until browned. Add the curry paste and stir-fry for a minute.

3 Add the coconut milk and cornflour mixture and simmer slowly for 5-10 minutes or until the pork is done. Season with salt.

4 To serve Serve on the basmati rice with the chilli and microherbs.

My cooking inspiration comes from my family more than anything, seeing the excitement and joy on their faces as they enjoy my food, but they can be tough critics – it keeps me on my toes with every meal!