- 25ml sunflower oil
- 100g Thai red curry paste
- 1kg lean pork leg, diced
- 8tbsp MAGGI Coconut Milk Powder
- 200g water chestnuts, drained and halved
- 5 kaffir lime leaves, finely sliced
- 3 red peppers, sliced
- Steamed rice, to serve
- 10 fresh basil leaves
Red Thai Pork Curry
Red Thai Pork Curry
With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Red Thai Pork Curry recipe below, as tried and tested by professional chefs - Why not give it a try? Portions: 10 Prep Time: 10 mins Cook Time: 50 mins Total time: 1 hour
Ingredients
Method
Heat the oil in a large pan and fry the curry paste for 1 minute or until fragrant. Add the pork to the pan and stir fry to sear. Add the coconut milk powder, prepared stock, water chestnuts and kaffir lime leaves. Cover and simmer for 45 minutes. Add the red bell pepper and allow to cook for a further 5 minutes. Ladle into bowls or serve over steamed rice. Garnish with fresh basil.
Chef’s tip:
Try using different meats such as chicken or beef, or create a seafood alternative using prawns.
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