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Member recipe

Pork Curry with Red Pepper

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Serves 4

A mouth watering simple one pot dish that is perfect for entertaining or as a family meal.

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  • 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


    1. Heat the oil in a wok over a moderate to high heat and fry the onion and garlic for 3 minutes until softened
    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.
    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.
    4. Finally, add the tomatoes and coriander. warm through and serve with fluffy rice

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