Pork in red curry – Thai red curry with pork tenderloin
Recipe for a wonderfully creamy Thai curry with pork tenderloin, red curry paste and coconut milk.
Servings 4 people
Calories 650kcal
Ingredients
- 1 pork tenderloin
- 1 onion, cut into quarters
- 4 cloves garlic, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 2-3 tbsp red curry paste
- 3 tbsp tomato purée
- 2 tins coconut milk, 400 ml each
- 1-2 peppers, diced
- 100 g sugar snap peas, halved
- 1 tin baby corn, sliced
- 6 sprigs basil, leaves picked
- 2 tsp fish sauce
- 1 lime, juice only
- Fresh chilli (optional)
- Salt and freshly ground pepper
- Oil
- Rice or noodles, to serve
Instructions
- Trim the tenderloin and cut it into thin slices.
- Heat a frying pan with a splash of oil and quickly sear the pork slices – season with salt and freshly ground pepper.Set the pork aside.
- In the same pan, fry the onion, garlic and ginger for a couple of minutes. Add more oil if needed.Add chilli too if you want the dish spicy.
- Add the curry paste and tomato purée and cook, stirring, for about a minute.
- Add the peppers, sugar snap peas and baby corn – return the pork to the pan and stir to combine.
- Pour in the coconut milk and let the curry simmer gently for about 5 minutes.
- Add the fish sauce and season to taste with freshly squeezed lime juice, salt and freshly ground pepper.Needs a touch of sweetness? Add a little soft brown sugar or caster sugar.
- Finally, fold the basil leaves through the curry and serve with cooked rice or noodles.
Nutrition
Calories: 650kcal | Carbohydrates: 22g | Protein: 98g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 295mg | Sodium: 572mg | Potassium: 2214mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2792IU | Vitamin C: 64mg | Calcium: 69mg | Iron: 6mg