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)
- Heat peanut oil in large heave based pan, then add onion, cooking until just soft
- Add curry paste and saute until onions are coated and paste is fragrant, which should be 2-3 minutes
- Add pork and stirfry for a further 5 minutes, until pork is browned.
- Add coconut milk, sugar, fish sauce and vegetables, stir and bring to the boil, simmer for a further five minutes.
- 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