Thai pork stuffed kumara

Here’s another recipe that we’ve reworked from Nadia’s collection: a really yummy main that goes well with a delicious salad (I went for my old fav this week, but something Thai would be fitting!).

This meal is PACKED with flavour and we love it.

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Thai pork stuffed kumara

This mix-up is so packed with flavour you'll barely know it's FODMAP friendly! Now is the time to introduce some Thai tastes to your diet.

Prep Time

5 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 2 small kumara if you want to go with one large, pop them in the oven 20 minutes sooner
• 1/2 medium carrot grate it
• 300 grams pork mince turkey mince is nice, too
• 1 tbsp Thai red curry paste optional - if it works for you!
• 1 tbsp fish sauce or gluten free soy sauce, if you prefer
• 1.5 tsp brown sugar
• 0.5 cup coconut cream
• 0.5 regular broccoli with the florets chopped finely
• 1 tbsp coriander chop up the leaves and stalks
• 1 tsp cornflour mix with 1 tbsp water

Prep Time 5 minutes Cook Time 30 minutes Servings people Ingredients 2 small kumara if you want to go with one large, pop them in the oven 20 minutes sooner 1/2 medium carrot grate it 300 grams pork mince turkey mince is nice, too 1 tbsp Thai red curry paste optional - if it works for you! 1 tbsp fish sauce or gluten free soy sauce, if you prefer 1.5 tsp brown sugar 0.5 cup coconut cream 0.5 regular broccoli with the florets chopped finely 1 tbsp coriander chop up the leaves and stalks 1 tsp cornflour mix with 1 tbsp water

Instructions

1. Preheat the oven to 220C
2. Prick each kumara a few times, drizzle with oil, season with salt, and chuck in the oven for 10 minutes. Turn then return to the oven for another 15 minutes (they should be crispy outside and soft inside)
3. Heat some oil in a fry pan on medium temperature, then add the mince. Cook for about 2 minutes to brown, before adding the carrot. Cook for another 5 minutes, then turn the heat down to low
4. Mix the fish sauce, brown sugar and coconut cream in a bowl with a quarter of a cup of water, then pour the lot into the pan with then mince. Mix and then leave to simmer for about 1 minute.
5. Add the broccoli and coriander to the pan, and simmer until the broccoli is cooked - it should turn bright green after about 3 minutes. Then add the cornflour + water mixture, mix in and simmer for one more minute. If you're having curry paste, add it now.
6. Set the mince mix aside and make your salad. By this point the kumara should be about done - take them out of the oven, slice down the middle (but not the whole way through), and serve them up on a plate with a big helping of the mince mix on the inside. Chuck some salad on the side and you're done. Bon appetit!

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