Name: Pork Curry with Red Pepper
Total time: 40 min
Yield: Serves 4
Cuisine: Thai

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

Pork Curry with Red Pepper