Everyday

Thai Red Curry

This silky red curry packs tonnes of flavour and is so simple to make.

Easy
6
10 mins prep
15 mins cook

500g New Zealand pork loin, cut into strips

2 Tbsp peanut oil

¼ cup red curry paste

400ml coconut milk

1 Tbsp fish sauce

1 tsp brown sugar

2 kaffir lime leaves

1 cup green or red capsicum, sliced

1 cup green beans

Ingredients

500g New Zealand pork loin, cut into strips

2 Tbsp peanut oil

¼ cup red curry paste

400ml coconut milk

1 Tbsp fish sauce

1 tsp brown sugar

2 kaffir lime leaves

1 cup green or red capsicum, sliced

1 cup green beans

Nutrition

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01
Heat the oil

Heat the peanut oil in a large pan before adding the pork loin strips. Cook for 2 minutes.

01
02
Fry

Add the curry paste and fry for a further 5 minutes before adding coconut cream, kaffir lime leaves, fish sauce and brown sugar. Cook for 5 minutes or until the brown sugar has dissolved.

02
03
Simmer

Add the sliced capsicum and green beans and simmer for 5 minutes

03
04
Serve

Serve over freshly steamed jasmine rice.

04
05
05
Learn more about pan frying
Learn more about Pan Fry

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Everyday

Thai Red Curry

This silky red curry packs tonnes of flavour and is so simple to make.

10 mins prep | 15 mins cook
Easy
6

500g New Zealand pork loin, cut into strips

2 Tbsp peanut oil

¼ cup red curry paste

400ml coconut milk

1 Tbsp fish sauce

1 tsp brown sugar

2 kaffir lime leaves

1 cup green or red capsicum, sliced

1 cup green beans

01
Heat the oil

Heat the peanut oil in a large pan before adding the pork loin strips. Cook for 2 minutes.

02
Fry

Add the curry paste and fry for a further 5 minutes before adding coconut cream, kaffir lime leaves, fish sauce and brown sugar. Cook for 5 minutes or until the brown sugar has dissolved.

03
Simmer

Add the sliced capsicum and green beans and simmer for 5 minutes

04
Serve

Serve over freshly steamed jasmine rice.

05