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Thai red pork curry
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Prep Time:
12 minutes
Cook Time:
12 minutes
Total Time:
24 minutes
Ingredients:
  • 9.20 gm oil
  • 56.00 gm red curry paste
  • 500g lean diced pork
  • 270ml light coconut milk
  • 185ml vegetable stock
  • 500g sweet potato, peeled, cubed
  • 3 fresh makrut lime leaves, shredded
  • 1 bunch snake beans, trimmed, cut into 5cm lengths
  • 62.50 ml fresh coriander leaves
  • Steamed white rice, to serve
Instructions:
  • 1. Heat oil in a medium to large saucepan over medium-high heat. Add curry paste and cook for 30 seconds, stirring constantly until fragrant. Quickly stir-fry the pork until lightly golden.
  • Combine light coconut milk, vegetable stock, sweet potato, and shredded lime leaves in a pot. Simmer over medium heat for 10 minutes or until sweet potato is tender. Add beans in the last 6 minutes of cooking. Before serving, tear coriander leaves into the curry and mix gently. Serve alongside steamed rice.

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