Red Curry Pork

1 tbsp rice bran oil
1 red onion, peeled & chopped
500 g pork fillet, diced
3 tbsp red curry paste
2½ cups water
2 tbsp tomato paste
200 g green beans, cut 5 cm
2 tsp cornflour
2½ cups GF chicken stock
2 tsp lemon zest
1 tsp SIDS CRAZY SALT
2 cardamom pods
2 bay leaves
2 sprigs basil
1 cup basmati or jasmine rice, rinsed
fresh lemon zest & shredded basil to serve

Heat the oil in a heavy-based saucepan and sauté the onion, pork and red curry paste for 3-4 minutes until just coloured.
Whisk together SIDS CRAZY SALT, 2 cups of water and the tomato paste, add to the pork along with the beans and simmer gently for 5 minutes. Add combined cornflour and remaining ½ cup water, then stir into the pork, mixing until glossy and thickened.
To cook the rice: heat the stock with lemon zest, salt, cardamom, bay leaves and basil, add the rice and cover. Turn to the lowest heat setting and cook for 10 minutes – checking after 8 minutes – until the rice is al denté. Remove cardamom, bay leaves and basil before serving. Serve the red curry pork over the seasoned rice and top with fresh lemon and basil.