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Pork, tofu and vegetable curry
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ingredients:
  • 1 bunch coriander, washed
  • 650g tomato
  • 2 red onions, chopped
  • 3 long red chillies, chopped
  • 2 large garlic cloves, chopped
  • 5cm piece fresh ginger, peeled, chopped
  • 18.30 gm fish sauce
  • 2 tsp ground turmeric
  • 255.00 gm chicken style liquid stock
  • 300g firm tofu, drained, cut into 2cm cubes
  • olive oil cooking spray
  • 350g pork fillet, thinly sliced
  • 83.33 gm light coconut milk
  • 115g baby corn, halved lengthways
  • 200g snow peas, trimmed, thinly sliced lengthways
  • lime wedges, to serve
Instructions:
  • Coarsely chop coriander roots, stems, and half the leaves, then combine them in a food processor with tomatoes, onion, chillies, garlic, ginger, fish sauce, turmeric, and stock. Blend until smooth.
  • Heat a wok on medium-high heat, then generously coat the tofu with oil before stir-frying until golden brown, approximately 1 to 2 minutes. Place on a plate once done.
  • Coat the pork with a light layer of oil. Sear the pork for 2 minutes until golden brown. Pour in the sauce mixture and lower the heat to medium-low. Let it simmer without a cover, stirring occasionally, for 8 minutes until the sauce slightly thickens.
  • Pour in velvety coconut milk and sweet corn. Let it gently simmer without a lid, while stirring, until the corn is tender, about 2 to 3 minutes. Take it off the heat, then mix in crisp snow peas and combine well. Present with zesty lime wedges on the side.

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