Thai red pork curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
500g pork tenderloin - sliced thinlyThai red curry paste, 90 gram(s) Canola Oil, 1 tbsp 1 cup canned coconut milk1 cup chicken stock1 red pepper - sliced1 stalk celery - chopped1 carrot - peeled and sliced1 cup diced eggplant1 can baby corn - drained1 clove garlic - crushed2 tbsp soy sauce1 tbsp thai fish sauce1 tbsp brown sugarjuice 1 lime handful of chopped cilantrosmall handful of thai basil
Heat oil and cook the pork until coloured. Remove from pan.
Add curry paste and cook for a few seconds until fragrant. Add coconut milk and chicken stock. Simmer for 5 minutes. Add all the veg and garlic and simmer for 5-10 minutes until they are all tender-crisp.
Return pork to pan, add soysauce, fish sauce, sugar, and lime juice. Simmer for 5 minutes to combine flavours.
Stir in cilantro and basil and serve.
I like to serve this with coconut rice (rice cooked with 1 cup of coconut milk to replace some of the water)
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHOOKIECHICK.
Add curry paste and cook for a few seconds until fragrant. Add coconut milk and chicken stock. Simmer for 5 minutes. Add all the veg and garlic and simmer for 5-10 minutes until they are all tender-crisp.
Return pork to pan, add soysauce, fish sauce, sugar, and lime juice. Simmer for 5 minutes to combine flavours.
Stir in cilantro and basil and serve.
I like to serve this with coconut rice (rice cooked with 1 cup of coconut milk to replace some of the water)
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CHOOKIECHICK.
Nutritional Info Amount Per Serving
- Calories: 311.8
- Total Fat: 17.4 g
- Cholesterol: 66.7 mg
- Sodium: 554.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 5.1 g
- Protein: 26.3 g
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