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​​Courtney Roulston's coconut curry broccolini with pork mince and cashews

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Made with tasty pork mince and crunchy cashews, this coconut curry broccolini dish is a flavour explosion. 

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
​​Courtney Roulston's coconut curry broccolini with pork mince and cashews

Ingredients

  • 500g Coles Australian Pork Mince
  • 2 tbs olive oil
  • 1 bunch Coles Australian Broccolini Family Pack, halved lengthways
  • 1 brown onion, finely chopped
  • 1 tbs finely chopped ginger
  • 1 long red chilli, seeded, chopped (optional)
  • 3 garlic cloves, finely chopped
  • 1 tbs curry powder
  • 200ml coconut milk
  • 1/3 cup roasted cashews
  • 1 tbs fish sauce
  • 2 tsp honey
  • 1/2 lime, juiced
  • Steamed jasmine rice, to serve
  • 1/2 cup Thai basil leaves
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a greased wok or large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 6-8 mins or until browned. Transfer the mince to a heatproof bowl.

  2. Step 2

    Heat 1 tbs oil in the wok or frying pan over high heat. Add the broccolini and a little water and cook, tossing, for 2-3 mins or until the broccolini is lightly charred. Transfer the broccolini to a heatproof plate.

  3. Step 3

    Reduce heat to medium and add the remaining oil to the wok or frying pan. Add the onion, ginger and chilli, if using, and cook for 2 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Add the curry powder and cook for 1 minute or until aromatic. Add the coconut milk and bring to a simmer. Stir in the cashews, fish sauce and honey.

  4. Step 4

    Add the broccolini and pork mince to the curry mixture and cook, stirring, for 2 mins or until heated through. Remove from heat and stir in the lime juice.

  5. Step 5

    Divide rice among serving bowls and top with the curry mixture and basil. Serve with lime wedges.

​​Courtney Roulston's coconut curry broccolini with pork mince and cashews

​​Courtney Roulston's coconut curry broccolini with pork mince and cashews
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 500g Coles Australian Pork Mince
  • 2 tbs olive oil
  • 1 bunch Coles Australian Broccolini Family Pack, halved lengthways
  • 1 brown onion, finely chopped
  • 1 tbs finely chopped ginger
  • 1 long red chilli, seeded, chopped (optional)
  • 3 garlic cloves, finely chopped
  • 1 tbs curry powder
  • 200ml coconut milk
  • 1/3 cup roasted cashews
  • 1 tbs fish sauce
  • 2 tsp honey
  • 1/2 lime, juiced
  • Steamed jasmine rice, to serve
  • 1/2 cup Thai basil leaves
  • Lime wedges, to serve
    Description

    Made with tasty pork mince and crunchy cashews, this coconut curry broccolini dish is a flavour explosion. 

    Method

    1. Step 1

      Heat a greased wok or large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 6-8 mins or until browned. Transfer the mince to a heatproof bowl.

    2. Step 2

      Heat 1 tbs oil in the wok or frying pan over high heat. Add the broccolini and a little water and cook, tossing, for 2-3 mins or until the broccolini is lightly charred. Transfer the broccolini to a heatproof plate.

    3. Step 3

      Reduce heat to medium and add the remaining oil to the wok or frying pan. Add the onion, ginger and chilli, if using, and cook for 2 mins or until onion softens. Add the garlic and cook for 1 min or until aromatic. Add the curry powder and cook for 1 minute or until aromatic. Add the coconut milk and bring to a simmer. Stir in the cashews, fish sauce and honey.

    4. Step 4

      Add the broccolini and pork mince to the curry mixture and cook, stirring, for 2 mins or until heated through. Remove from heat and stir in the lime juice.

    5. Step 5

      Divide rice among serving bowls and top with the curry mixture and basil. Serve with lime wedges.