240gm rice
300gms lean pork strips
1 onion, chopped
1 Tblsp red Thai curry paste
1 garlic clove, crushed
1 tsp grated root ginger
8 pickled garlic cloves, sliced
1 cup fat free milk
1 Tblsp lemon juice
1 tsp ground turmeric
2 Tblsp fish sauce
Method
Put the rice on to cook in lightly salted boiling water.
Drain and keep warm.
Spray a large pan or wok with non-stick cooking spray.
Dry fry the onion until it starts to soften.
Add the curry paste, crushed garlic and ginger and fry 2 minutes.
Toss in the pork strips and stir fry for 3 minutes.
Now add the milk and stir well.
Cook for another 5 minutes until the pork is cooked through.
Add the fish sauce and turmeric, then the lemon juice and pickled garlic.
Stir well to combine.
Allow to heat through.
Serve the curry with rice and garnish with strips of lemon and lime rind and sliced spring onion.
If you haven’t got fish sauce, use 1 finely chopped anchovy instead.
Pickled garlic has a far less intense flavour than fresh garlic – don’t be afraid to use all 8 cloves.
