1 tablespoon Cockatoo Grove Signature extra virgin olive oil
800g St Bernard’s pork shoulder, cut into 3 cm cubes
1 stalk lemongrass, bruised
5 kaffir lime leaves, stripped from the vein
2 cups Fodmapped for you chicken stock
2 x 200g packet Fodmapped for you green curry simmer sauce
1 bunch broccolini, cut into 3cm lengths
200ml coconut milk
1 packet Tilda wholegrain basmati rice, cooked as per pack instructions Handful of freshly picked coriander, roughly chopped and extra for garnish
Pre-heat oven to 190°C.
Place a large deep, frying pan over a high heat. When very hot, pour in oil, followed by the pork. Cook for 8-10 minutes, stirring occasionally, until browned on all sides. You may need to do this in batches if your pan isn’t large.
Add the bashed lemongrass and torn kaffier lime leaves and toss. Pour in chicken stock and green curry paste and stir to combine. Fit with a lid and bake for 90 minutes.
Remove from the oven and place over a medium low heat, add the broccolini and coconut milk and cook for 1-2 minutes or until the broccolini is cooked to your liking.
Serve immediately spooned over steamed wholegrain basmati rice and finish with fresh coriander.
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