2 Tbsp extra virgin olive oil
250 g pork mince
1 finely diced red onion
1 finely diced small red capsicum
1 coarsely grated carrot
1 cup jasmine rice
¼ cup mild Indian curry paste
2 cups chicken stock
1 halved, thinly sliced zucchini
½ cup roasted salted cashews
½ cup coriander leaves plus extra to serve
- Heat a wok or large frying pan over a high heat, then add 2 Tbsp extra virgin olive oil. Add 250g pork mince and cook, stirring, for 5 minutes or until cooked through. Stir in 1 finely diced red onion, 1 finely diced small red capsicum, 1 coarsely grated carrot, 1 cup SunRice Jasmine Fragrant Rice and ¼ cup mild Indian curry paste. Pour in 2 cups chicken stock and bring to the boil. Reduce heat to medium, cover with lid slightly ajar and cook for 15 minutes. Stir in 1 halved, thinly sliced zucchini, then cover and cook for a further 5 minutes.
- Just before serving, stir in ½ cup roasted salted cashews and ½ cup coriander leaves. Divide among serving bowls and top with extra coriander leaves to serve.