One-Pan Yellow Pork Curry with Coconut Rice

taste.com.au

Jess

600g pork medallions, diced (see note)

1 tbsp fish sauce

400ml can coconut milk

¼ cup Thai yellow curry paste

1 tbsp peanut oil

1 brown onion, chopped

250g Kent pumpkin, cut into 2cm pieces

1 ½ cups jasmine rice

100g green beans, trimmed, cut into 3cm pieces diagonally

½ cup fresh coriander sprigs

1 long red chilli, thinly sliced diagonally

1 tbsp fried shallots

Lime wedges, to serve

Directions at taste.com.au

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