Name: Thai Red Curry Fried Rice with Ground Pork, Carrots & Snap Peas
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups jasmine rice; 1.02 kg lean ground pork; 1 ½ limes; 1 ½ (283 g) bags shredded carrots; 1 ½ (227 g) pkgs sugar snap peas; 90 ml Thai curry paste, red; fish sauce; salt

Thai Red Curry Fried Rice with Ground Pork, Carrots & Snap PeasThai Red Curry Fried Rice with Ground Pork, Carrots & Snap Peas — a 45-minute lunch recipe with 8 ingredients, serving 6.Ingredients

1 ½ cups jasmine rice

1.02 kg lean ground pork

1 ½ limes

1 ½ (283 g) bags shredded carrots

1 ½ (227 g) pkgs sugar snap peas

90 ml Thai curry paste, red

fish sauce

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, preheat a large pot over medium-high heat.

Once the pot is hot, add pork, carrots, curry paste, and salt. Cook, breaking the meat apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, wash and dry snap peas. Cut crosswise into bite-sized pieces.

When the pork is done, add snap peas and water to the pot. Cook, stirring occasionally, until the peas are just tender and sauce has thickened slightly, 2-3 minutes. Cover and remove from heat.

While the snap peas are cooking, wash, dry, and cut limes into wedges. Set aside for serving.

When the rice is done, add to the pot along with fish sauce. Set over high heat and cook, stirring constantly, until warmed through, 2-3 minutes. Remove from heat.

To serve, divide fried rice between plates or bowls. Squeeze lime over top and enjoy!

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