Pork Dumplings In Thai Red Curry Soup
with Fragrant Rice & Green Veg
- Soy
- Wheat
- Gluten
- Sesame
- Crustaceans
- Molluscs
- Eggs
- May contain traces of allergens
Skip the takeaway tonight and whip up this fragrant Thai-inspired bowl that brings a touch of heat to your dinner table. Simply simmer your pork and chive dumplings in a creamy coconut and red curry broth packed with carrot, baby spinach and Asian greens, then serve over fluffy jasmine rice. Chef's kiss!
Ingredients
2
Garlic
1 packet
Jasmine rice
1
Asian Greens
1
Carrot
1
Fresh Chilli
1 packet
Pork & Chive Dumplings
(Contains: Soy, Wheat, Gluten, Sesame; May be present: Crustaceans, Molluscs, Eggs)
1 packet
Coconut Milk
1 sachet
Chicken-Style Stock Powder
1 packet
Baby Spinach Leaves
1 packet
Mild Thai Red Curry Paste
(Contains: Soy; )
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
½ cup
water (for the curry)
½ tbs
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive oil
over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add
jasmine rice, the water (for the rice) and a
generous pinch of salt, stir, then bring to the
boil. Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat
and keep covered until rice is tender and all the
water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Meanwhile, roughly chop Asian greens.
• Thinly slice carrot into half-moons.
• Thinly slice fresh chilli (if using).
• When rice has 10 minutes remaining, heat a
large frying pan with a drizzle of olive oil over
medium-high heat.
• When oil is hot, cook pork & chive dumplings,
2-3 minutes on each side, until pastry is golden
and cooked through.
• Divide between serving bowls and cover to
keep warm.
TIP: Ensure filling is piping hot before serving.
• Wipe out frying pan and return to medium-high
heat with a drizzle of olive oil.
• Cook carrot until tender, 4-5 minutes.
• Add Mild Thai red curry paste and cook until
fragrant, 1 minute.
• Stir in coconut milk, chicken-style stock
powder, the water (for the curry) and vinegar
and bring to the boil.
• Add Asian greens and baby spinach leaves,
stirring until wilted and combined, 1-2 minutes.
Season to taste with salt and pepper.
• Add fragrant rice to serving bowls.
• Pour Thai red curry soup over pork dumplings.
• Sprinkle over chilli to serve. Enjoy!
