Red Curry Pork with Bell Peppers

Ingredients:

serves 4

  • 2 tbsp. vegetable or peanut oil
  • 1 onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 1 lb / 450 g pork fillet, sliced thickly
  • 1 red bell pepper, seeded and cut into squares
  • 6 oz / 175 g mushrooms, quartered
  • 2 tbsp. Thai red curry paste
  • 4 oz / 115 g block creamed coconut, chopped
  • 1/2 pint / 300 ml / 1-1/4 cups pork or vegetable stock
  • 2 tbsp. Thai soy sauce
  • 4 tomatoes, peeled, seeded, and chopped
  • handful of fresh cilantro, chopped
  • boiled noodles or rice, to serve



( Metric Conversion Cooking )

Procedures:

Heat the oil in a wok or large skillet and sauté the onion and garlic for 1-2 minutes, until they are softened but not browned.

Add the pork slices and stir-fry for 2-3 minutes until browned all over. Add the bell pepper, mushrooms, and curry paste.

Dissolve the coconut in the hot stock and add to the wok with the soy sauce. Bring to a boil and let simmer for 4-5 minutes until the liquid has reduced and thickened.

Add the tomatoes and cilantro and cook for 1-2 minutes before serving with noodles or rice.

Check Out More

Easy Thai Curry Recipe



Have You Tried These Other Easy Thai Curry?

Chicken Fried Rice with Curry

Thai-Chicken-Fried-Rice-with-Curry

Most fried rice dishes are gently seasoned and this version has added curry and pepper. This makes a good accompaniment for grilled fish or meat and you can also add eggs and/or chicken for a more substantial dish just what I did in this version. Ingredients: serves 4 6 oz. […][...]

Kaeng Khua Saparot (Thai Prawn and Pineapple Curry)

I remember this Thai recipe, Kaeng Khua Saparot (Thai Prawn and Pineapple Curry), is the first of Thai food recipe that I’ve cooked. Before I start cooking this recipe, I asked my wife on how to do the cooking instructions and the preparation of these Thai ingredients. She was at […][...]

Leave A Comment...