I’m a sucker for a good red curry – my absolute favourite would have to be a red curry duck, but this red curry pork comes a very close second, loaded with red curry and creamy coconut milk, a nice crunch of fresh vegetables and sprinkle of chopped peanuts and chilli to top it off, and if you want to add a few more healthy bits, there’s even a scoop of nutty brown rice hiding under the gorgeous spicy coconut broth.  Incredibly simple, quick and easy, its certainly one to keep the hungry crowds from rioting for a few hours at least!  This recipe is structured to be a bulk cook, but by all means, scale it back by half if you only have a small crowd.

Prep time 15 mins, Cook time 10 mins, Serves 8

Thai Red Curry Pork

2 tbsp peanut oil

2 brown onion, cut into thin wedges

1 jar Ayam red curry paste

1.3kg pork fillet or loin steaks,sliced thinly

3 x 400ml can coconut milk

2 tbsp fish sauce

4 tsp brown sugar

2 large red capsicum, diced

400g can baby corn pieces, drained

400g green beans, trimmed, halved crossways

1/4 cup unsalted roasted peanuts, roughly chopped

2 large red chillies, thinly sliced (optional)

1. Heat peanut oil in large heave based pan, then add onion, cooking until just soft
2. Add curry paste and saute until onions are coated and paste is fragrant, which should be 2-3 minutes
3. Add pork and stirfry for a further 5 minutes, until pork is browned.
4. Add coconut milk, sugar, fish sauce and vegetables, stir and bring to the boil, simmer for a further five minutes.
5. Serve on a bed of rice, and top with fresh sliced chilli and peanuts.

Kick back with a glass of your favourite white wine (or red if thats your chosen poison) and wrap your taste buds around this bad boy, I guarantee you’ll want to lick your bowl clean when nobody is looking! Cheers ~ LC