Thai Pork Green Curry

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Add the basmati rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving

Boil a kettle, then peel and finely chop (or grate) the garlic

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate) 

Remove the coconut cream from the sachet[s] and chop it roughly

Dissolve the coconut cream in 400ml [650ml] boiled water and add the fish sauce - this is your coconut stock

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat 

Once hot, add the pork strips with a pinch of salt and cook for 1-2 min or until slightly coloured

Once done, transfer the pork to a plate and keep the pan

Trim the spring onions and slice each one into three pieces 

Cut the lime[s] in half

Return the pan to a medium heat 

Once hot, add the Thai curry paste, garlic, ginger, spring onion and chilli flakes (Can't handle the heat? Go easy!) and cook for 2 min or until fragrant

Add the coconut stock and cook, covered, for 4-6 min or until thickened to a loose curry-like consistency

Squeeze in 1 tbsp [2 tbsp] lime juice

Meanwhile, add the roasted peanuts to a baking tray and put them in the oven for 2-3 min or until darkened slightly in colour 

Once darkened, remove from the oven and leave them to cool slightly

Chop the basil roughly, including the stalks

Chop the cooled peanuts roughly

Once thickened, add the pork back into the curry sauce and cook for 1-2 min further or until warmed through