Ingredients
Method
1.Cook rice according to instructions on the packet, until it is just tender; cover to keep warm.
2.Meanwhile, quarter the capsicums, remove seeds and membranes. Cook on a heated oiled grill pan or barbecue, covered loosely with foil, until just tender.
3.Spread each pork piece with 1/2 tsp of paste and 1 tbsp coconut cream. Fold in half to seal.
4.In a large non-stick frying pan, heat oil. Add the pork and cook until browned on both sides and just tender; remove from the pan, cover to keep warm.
5.Add the remaining paste to same pan; cook, stirring, until fragrant. Add stock, bring to the boil. Stir in rest of coconut cream and basil until heated through.
6.Serve pork and sauce with capsicums and rice.
The pork can be prepared several hours ahead. The recipe is best made close to serving.
Note
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