Advertisement

Ingredients

  • 2 tbsp ground nut oil / vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, chopped/crushed
  • 400 to 500g pork fillet, thickly sliced or pork loin steaks cut into 2cm strips
  • 200g of mushrooms, quartered
  • 2 tbsp Thai red curry paste
  • 100 creamed coconut, chopped or 400ml tin of coconut milk (use less stock)
  • 300ml chicken/pork or vegetable stock (100ml if using coconut milk in lieu of creamed coconut)
  • 3 tbsp light soy sauce
  • 4 tomatoes, peeled, deeseded and chopped (optional)
  • 4 tbsp fresh coriander, chopped
  • Jasmine / Basmati rice or noodles to serve

Method

  • STEP 1
    Heat the oil in a wok over a moderate to high heat and fry the onion and garlic for 3 minutes until softened
  • STEP 2
    Add the pork and stir fry for 5 minutes until nicely browned all over then add the red pepper, mushroom and curry paste. Give a good stir so that everything is evenly coated.
  • STEP 3
    Dissolve the coconut in the stock (or mix if using coconut milk - you may want to pre-heat if using the milk to avoid cooling the dish). Add this mixture to the wok with the soy sauce and simmer for 8 to 10 minutes until the liquid has reduced.
  • STEP 4
    Finally, add the tomatoes and coriander. warm through and serve with fluffy rice
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.1 rating
Advertisement
Advertisement
Advertisement