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Red Thai Pork Curry

Good for dietary types:

Red Meat

Download the print version here

Prep Time:

5 minutes

Cook Time:

30 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

361.8mg

Calories:

527 kcal

Protein

38.8g

Potassium:

431.4mg

Fibre:

3.4g

Carbohydrates:

14.6g

Fat:

34.9g

Saturated Fats:

19g

Polyunsaturated Fats:

0.2g

Monounsaturated Fats:

0g

Sugar:

10.5g

Vitamin A:

4.2%

Vitamin C:

100.7%

Calcium:

3.3%

Iron:

5.9%

About the Recipe

The perfect balance of sweet, salty, creamy, rich and spicy wrapped around chunks of pork and healthy veggies. You can replace any of the vegetables with others if you like or adjust the spice level by adding more or less curry paste (some are a lot weaker than others).

The peanuts add a real crunch but you could stir in a bit of peanut butter into the sauce if you want less crunch but a peanut flavour if you like. You could use a reduced fat coconut milk if you want. I always go for full fat as it's more flavourful and more filling.

Any meat, fish or veggies can be added to the recipe instead of the pork, so play around with it to suit your palate and preference.

It's always a quick easy recipe to serve on any day of the week, along with a dollop of rice or noodles.
Always remember to log the extra calories when adding the carbs.

Ingredients

  • 1 tsp olive oil

  • 600g of Pork tenderloin cut into chunks

  • 200g green beans

  • 200g of mushrooms

  • 1 Red pepper

  • 50g of red Thai curry paste May ploy's thai curry paste is the best)

  • 1 can of coconut

  • 1 tbsp of brown sugar

  • 1 tbsp of soy sauce

  • 50g peanuts (optional)

  • kaffir lime leaves (optional)

Preparation

Steps


  1. Cut the pork into chunks and slice the red peppers and mushrooms.

  2. Sear the pork by adding some oil to a wok or frying pan on a high heat and cook for a minute or 2, moving the meat around the pan.

  3. Add the Thai curry paste and cook for another minute, stirring along with the meat. Then add the coconut milk along with another tin of water, along with the brown sugar, soy sauce and kaffir lime leaf.

  4. Put all the veggies into the pan and stir into the sauce and turn the heat down.

  5. You can leave on a low heat to cook now for around 5 minutes if you like your vegetables with a lot of crunch or longer so the vegetables are soft.

  6. If your using the peanuts crush them up and add to the curry just before serving for another texture.

  7. Serve with rice or noodles

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