Thai red pork curry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Thai red pork curry calories by ingredient
Introduction
This is very spicy but SO good! This is very spicy but SO good!Number of Servings: 6
Ingredients
-
500g pork tenderloin - sliced thinly
Thai red curry paste, 90 gram(s)
Canola Oil, 1 tbsp
1 cup canned coconut milk
1 cup chicken stock
1 red pepper - sliced
1 stalk celery - chopped
1 carrot - peeled and sliced
1 cup diced eggplant
1 can baby corn - drained
1 clove garlic - crushed
2 tbsp soy sauce
1 tbsp thai fish sauce
1 tbsp brown sugar
juice 1 lime
handful of chopped cilantro
small handful of thai basil
Directions
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.