Lea Hogg

Serving quinoa with red curry makes it like a totally different dish.  This is a mild curry.  This dish can never go wrong as long as you use a good curry paste.  I prefer to use the large meatier mushrooms, cut into chunks rather than sliced so that they do not completely disintegrate.

The dish improves if it is prepared the day before and quinoa can be added just before serving.

You will need:

500g pork loin, cut into cubes
300g mushrooms, large and cut in half
1 onion, finely chopped
1 garlic clove, finely chopped
400ml coconut milk
120g red curry paste
1 tablespoon coconut oil
a small bunch of coriander to garnish
a few drops of fresh lime juice

In a large pan, heat the coconut oil  and cook the onion on moderate heat.  Add the pork cubes and cook all over.  Then add the curry paste, stirring until it starts to bubble.  At this stage add half the coconut milk, the garlic and enough water to immerse the pork and allow it to cook slowly. Add the lime juice.

Simmer for 1/2 an hour.  Do not let it dry up but keep adding water, a little at a time, to keep the mixture moist.

Then turn off the heat and allow to rest for 10 minutes before serving. Add teh rest of the coconut milk.

To serve.  Cook the quinoa according to the instructions here

Serve the curry in bowls, top with quinoa and finish off with some fresh coriander.

This curry can be made in advance, cooled down completely and then stored in the fridge for up to 3 days  - the flavours improve

            I use French white quinoa by Tipiak at Whats in Store
 My pork comes from Churchill Master Butchers and vegetables from Big Fresh
                           Kitchenware by Tescoma
                            Photos: Felix Cesare