1 x Marion’s Kitchen Thai Green Curry, which includes:
– THAI GREEN CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
4 tbsp vegetable or canola oil
4 x 160g (about 6 oz) pork cutlets
sea salt
pepper
Dill potatoes:
4 large potatoes, peeled, cut into quarters
3 tbsp vegetable or canola oil
2 tbsp finely chopped dill
For dill potatoes, cook potatoes in boiling salted water for 20 minutes or until tender. Drain. Heat oil in a large non-stick frying pan over medium-high heat. Add potatoes and use the back of a spoon to lightly crush and break up potato pieces. Cook for 5 minutes until golden brown then flip potatoes over and cook for another 5 minutes until golden. Remove from heat and toss through dill. Season with salt to taste. Keep warm until ready to serve.
Heat a chargrill pan, barbecue or frying pan over medium-high heat. Brush pork cutlets with 2 tbsp of oil. Season with salt and pepper. Cook pork for 4 minutes each side until just cooked. Remove from heat and rest while you make the curry sauce.
For green curry sauce, heat the remaining 2 tbsp of oil in a small saucepan over medium heat and fry my THAI GREEN CURRY PASTE for about a minute or until it starts to smell yummy.
Add the COCONUT MILK and DRIED THAI HERBS & CHILLI. Drain and discard the liquid from the BAMBOO SHOOTS, then add them to the sauce. Simmer for two minutes then remove from heat. Serve pork cutlets with dill potatoes and generous spoonfuls of green curry sauce.
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