Thai red curry pork

    40 min

    Thai-style red curry with potatoes and pork is seasoned with red curry paste, and a few extra spices and herbs to really bring up the flavour. Serve over steamed jasmine rice.

    Cumbria, England, UK
    21 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 large onion, thinly sliced
    • 2 garlic cloves, crushed
    • 200g new potatoes, cubed
    • 300g pork fillet, trimmed of fat and cut into thin strips
    • 2 tablespoons red Thai curry paste
    • 1 (400g) tin chopped tomatoes
    • 150ml vegetable stock
    • 100g dried apricots, chopped
    • 1 1/2 teaspoons grated root ginger
    • 1/2 teaspoon crushed dried chillies
    • 1 bay leaf
    • 1/2 teaspoon cornflour, mixed with 1 tablespoon cold water
    • 200ml coconut milk
    • 1 teaspoon demerara sugar
    • 125g spinach leaves, chopped if large
    • 1/2 lime, juiced
    • 2 tablespoons chopped fresh coriander, plus extra leaves to garnish

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a large saucepan over medium heat, and cook and stir the onion, garlic and potatoes for 5 minutes. Stir in the pork fillet and curry paste, and cook until the pork begins to brown, about 2 minutes.
    2. Stir in the tomatoes, vegetable stock, dried apricots, root ginger, dried chillies and bay leaf. Bring to the boil; lower the heat and simmer until the liquid is reduced and the pork is cooked through, about 20 minutes.
    3. Stir in the diluted cornflour, coconut milk, sugar, spinach leaves, lime juice and the 2 tablespoons fresh coriander, and simmer until the leaves to wilt and the sauce thickens slightly, about 3 minutes. Serve over steamed jasmine rice and garnish with fresh coriander leaves.

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    I made an Indian salmon curry last night which was nice,but this was probably the best tasting curry I've ever made!  -  17 Oct 2015