Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (60ml) peanut or sunflower oil
  • 1 red onion, sliced
  • 2 long red chillies, nely chopped, plus extra to serve
  • 1 tbs finely grated ginger
  • 3 garlic cloves, crushed
  • 500g pork mince
  • 1/4 cup (75g) Massaman curry paste
  • 2 tbs fish sauce
  • Juice of 1 lime
  • 1 tbs grated palm sugar or brown sugar 2 bunches broccolini, trimmed, blanched, chopped
  • 11/2 cups (300g) jasmine rice, cooked according to packet instructions
  • 1/2 bunch Thai basil leaves, plus extra leaves to serve
  • 4 eggs

Instruction

  • Heat 2 tbs oil in a wok over medium-high heat. Cook onion, chilli, ginger and garlic, stirring, for 1 minute or until fragrant.
  • Add pork and cook, breaking up with a spoon, for a further 3-4 minutes until slightly browned. Add curry paste and cook for a further 1 minute or until fragrant.
  • Add fish sauce, lime juice and palm sugar, and cook for a further 2-3 minutes until liquid has evaporated. Toss through broccolini, rice and Thai basil. Remove from heat.
  • Heat remaining 1 tbs oil in a frypan over medium-high heat. Crack eggs into pan and fry for 1-2 minutes until whites are cooked or until cooked to your liking.
  • Divide pork mixture among bowls, top with egg extra basil and chilli to serve.