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Thai red curry pork tray bake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Kid-friendly red curry tray bake with aromatic spices.
Ingredients:
  • 36.40 gm peanut oil
  • 2 x 450g pork fillets
  • 1 brown onion, chopped
  • 87.50 gm Thai red curry paste
  • 4 kaffir lime leaves, deveined, leaves shredded
  • 191.25 gm Chicken Style Liquid Stock
  • 500g Kent pumpkin, peeled, cut into 5cm pieces
  • 400ml can coconut milk
  • 1 large red capsicum, thickly sliced
  • 82.50 ml fresh Thai basil leaves
  • 150g green beans, trimmed, halved diagonally
  • 1/2 x 440g packet shelf-stable thin egg noodles
  • Sliced long red chilli, to serve
  • Halved and sliced Baby cucumbers, to serve
  • Sliced green onion, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Heat half of the oil in a large flameproof baking tray over medium-high heat. Sear the pork, turning occasionally, for 5 to 6 minutes until evenly browned. Transfer the pork to a plate.
  • Heat the remaining oil in the tray, then add the onion and cook while stirring for 4 minutes until it starts to soften. Next, add the curry paste and lime leaves, stir and cook for 1 minute until fragrant. Pour in the stock and return the pork to the tray, then arrange the pumpkin around the pork. Roast in the oven for 10 minutes.
  • Plate the pork and set it aside. Combine coconut milk, capsicum, and basil in the tray. Mix well and season with salt and pepper. Place the pork on top and roast for an additional 10 minutes, or until the pork is cooked through. Let the pork rest on a cutting board.
  • Add the beans to the tray and continue roasting for an additional 5 minutes, or until the pumpkin is tender and the beans are perfectly cooked.
  • Cook noodles according to package instructions. Toss gently with sauce mixture. Slice pork thickly and place back on serving tray. Sprinkle with chili, cucumber, green onion, and coriander. Serve and enjoy!

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