Thai Red Coconut Curry Pork Mince Bowls with Coconut Rice

Ingredients

• 200 g dry jasmine rice (coconut rice)
• 150 ml light coconut milk (coconut rice)
• 250 ml water (coconut rice)
• ¼ tsp salt (coconut rice)
• 500 g lean pork mince, preferably 5-10% fat
• 1 tsp sesame oil (5 ml)
• 3 garlic cloves, finely minced
• 20 g fresh ginger, grated
• 2 tbsp Thai red curry paste (approximately 30 g)
• 250 ml light coconut milk
• 400 ml low-sodium chicken or vegetable stock
• 1 tbsp reduced-sodium soy sauce (15 ml)
• 2 tsp fish sauce (10 ml)
• 1 tsp brown sugar (4 g)
• 1 red pepper, thinly sliced (approximately 150 g)
• 100 g baby spinach
• 2 spring onions, sliced
• 1 large cucumber, approximately 250 g (cucumber ribbons)
• 2 tbsp rice vinegar, 30 ml (cucumber ribbons)
• 1 tsp soy sauce, 5 ml (cucumber ribbons)
• ½ tsp sesame oil, 2.5 ml (cucumber ribbons)
• ½ tsp sugar, 2 g (cucumber ribbons)
• Pinch of chilli flakes, optional (cucumber ribbons)
• Fresh coriander, optional, to garnish
• Lime wedges, to garnish
• Fresh chilli, optional, to garnish

Method

1. Cook the coconut rice. Rinse the jasmine rice under cold water until the water runs mostly clear. Add the rice, 150 ml light coconut milk, 250 ml water and salt to a saucepan. Bring to a gentle simmer, cover with a tight-fitting lid and reduce the heat to low. Cook for approximately 12-15 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and leave covered for another 10 minutes. Fluff gently with a fork before serving.
2. Prepare the tangy cucumber ribbons. Use a vegetable peeler to shave the cucumber into long, thin ribbons. In a small bowl, combine the rice vinegar, soy sauce, sesame oil, sugar and optional chilli flakes. Toss the cucumber ribbons through the dressing. Refrigerate until ready to serve.
3. Brown the pork mince. Heat 1 tsp sesame oil in a large, deep frying pan over medium-high heat. Add the lean pork mince and break it apart using a wooden spoon. Cook for approximately 6-8 minutes until browned and fully cooked, reaching an internal temperature of 71°C. Add the garlic and ginger. Stir for another 30-60 seconds until fragrant.
4. Make the Thai red coconut curry broth. Add the Thai red curry paste to the pork mince and stir for approximately 1 minute to release its aroma. Add the sliced red pepper, 250 ml light coconut milk, stock, soy sauce, fish sauce and brown sugar. Stir until everything is combined. Bring to a gentle simmer and cook uncovered for approximately 8-10 minutes. The broth should be fragrant, lightly creamy and pourable rather than thick. Add the baby spinach and cook for another 1-2 minutes until wilted. Taste and adjust the seasoning if necessary.
5. Assemble the bowls. Divide the coconut jasmine rice evenly between four deep serving bowls. Spoon the pork mince and vegetables around the rice. Ladle the warm Thai red coconut curry broth around the rice, allowing some of it to soak into the grains. Arrange the tangy cucumber ribbons on top or alongside the pork. Finish with sliced spring onions, optional coriander, fresh chilli and a squeeze of lime. Serve immediately.