Thai Pork Curry

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350g pork, chopped into 1 inch cubes
1 onion, chopped
1 yellow capsicum, chopped
2 stalks of lemon grass, chopped
140g rice
400 mL coconut milk
2 tablespoons fish sauce
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon basil
1/4 tablespoon mint
some powdered chilli – adjust quantity to taste, but remember: the best Thai curries are very hot!
a little vegetable oil


Heat the vegetable oil in a frying pan and put some water in a saucepan on
to boil. In a third pan, bring the coconut milk almost to boil. Fry the pork,
onion and capsicum in the frying pan.
Add the lemon grass, fish sauce, lemon juice, soy sauce, basil, mint and
chilli to the coconut milk.
Cook the rice in the boiling water for about 15 minutes, or according to the
instructions on the packaging

In the last minute or two before serving, add the pork, onion and capsicum
mixture to the coconut milk. If you add it any earlier, the pork will become
extremely tough.

Drain rice and serve.