Pork Mince isn’t commonly used in dishes but try this recipe and we promise, you will never look back. A great dish for those you like thing a little spicy
- 500g Pork Mince
- I chopped Onion
- 2 crushed cloves of Garlic
- 750ml (1 ¼ pt) Pork Stock
- 175g (8oz) long grain, easy cook Rice
- 225g (8oz) diced Potato (skin left on)
- 2 tbsp medium Curry paste
- Salt and Black Pepper
- 100g (4oz) quartered Mushrooms
- 150g frozen peas
- 2 tbsp Fresh chopped Coriander (optional)
In a large non-stick wok or frying pan dry fry the Mince until it changes colour (about 4 – 6 minutes).
Add the chopped Onion and Garlic and cook for a further 2-3 minutes.
Add the Stock, Rice, Potato and Curry Paste and season with Salt and Pepper. Depending upon how large you like your potato chunks you may need to part boil them before adding to the pan or if you have some left over potatoes in the fridge add these for the final few minutes of cooking instead of the raw potatoes (Step 4).
Add the remaining ingredients and simmer for approximately 5 minutes until the rice is cooked and the water absorbed. For kids with a mushroom phobia, don’t add the Mushrooms!
Serve pipping hot with poppadoms or crusty bread and mango chutney.