Pork Red Curry with Vegetables and Jasmine Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare curry. Heat a drizzle of oil in a large pot on medium heat. Fry onion for 3–4 minutes until softened. Add garlic, Thai red curry paste and 2 tablespoons coconut milk and cook for a further 1 minute, until fragrant.
3. Add carrots, remaining coconut milk and stock. Bring to a simmer and reduce heat to low to medium and simmer for 5 minutes. Add broccoli and simmer a further 2 minutes.
4. While curry is simmering, slice pork into 1cm strips. Use your hands to separate pieces (so they don’t stick together) and season well with salt.
5. Add pork to curry with fish sauce and sugar and stir well to combine, making sure pork is completely submerged. Turn off heat, cover and leave to cook using residual heat for 2 minutes, stir again and cover for a further 2 minutes until pork is just cooked (no longer pink). Stir through lemon juice.
6. Spoon ¾ cup cooked rice per person into bowls and top with pork red curry and vegetables. Pour over extra sauce, if desired.