Recipes - Thai

Light Red Pork Curry
Thai Light Red Pork Curry


A light curry for the more health-conscious! This is indeed a lite red curry - a satisfying way of enjoying a curry without the addition of coconut milk. Try this Thai recipe.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai









Ingredients:

4 tbsp Valcom Red Curry Paste
2 tbsp canola oil
400g pork fillet (thinly sliced)
1.5 cups water
2-3 tbsp Squid Fish Sauce
1 tbsp sugar
5 Valcom Kaffir Lime Leaves (halved)
1 cup eggplant (diced)
1 cup green beans (blanched and cut into 3cm pieces)
½ cup basil leaves (thinly sliced for garnish)
1 red chilli (thinly sliced)




Steps:
  1. Heat oil and fry red curry paste for 1 min.
  2. Add pork and stir-fry until cooked.
  3. Add water, fish sauce and sugar. Bring to the boil.
  4. Add eggplant and beans and stir until hot.
  5. Add kaffir lime leaves, basil and chilli.
  6. Serve with steamed rice.
  7. Your Light Thai Red Pork Curry is ready!

Hints: This dish is also delicious using chicken. For a dry curry, water can be reduced to only half a cup and the eggplant omitted.
To blanch vegetables, simply place cut vegetables in boiling water for 1 min to enhance the colour and par cook them. Then immediately rinse under cold water or place in iced water.

 

 


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Light Red Pork Curry

Light Red Pork Curry

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A light curry for the more health-conscious! This is indeed a lite red curry - a satisfying way of enjoying a curry without the addition of coconut milk. Try this Thai recipe.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Thai
Ingredients

4 tbsp Valcom Red Curry Paste
2 tbsp canola oil
400g pork fillet (thinly sliced)
1.5 cups water
2-3 tbsp Squid Fish Sauce
1 tbsp sugar
5 Valcom Kaffir Lime Leaves (halved)
1 cup eggplant (diced)
1 cup green beans (blanched and cut into 3cm pieces)
½ cup basil leaves (thinly sliced for garnish)
1 red chilli (thinly sliced)

Instructions
  1. Heat oil and fry red curry paste for 1 min.
  2. Add pork and stir-fry until cooked.
  3. Add water, fish sauce and sugar. Bring to the boil.
  4. Add eggplant and beans and stir until hot.
  5. Add kaffir lime leaves, basil and chilli.
  6. Serve with steamed rice.
  7. Your Light Thai Red Pork Curry is ready!

Hints: This dish is also delicious using chicken. For a dry curry, water can be reduced to only half a cup and the eggplant omitted.
To blanch vegetables, simply place cut vegetables in boiling water for 1 min to enhance the colour and par cook them. Then immediately rinse under cold water or place in iced water.

 

 

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