Thai Red Pork Curry With Corn and Peas

Total Time
35mins
Prep 10 mins
Cook 25 mins

Fast and easy to make, wonderful flavours without being too hot. A favourite weeknight meal, tasty and healthy. Taken from 'The Complete Stir Fry Cookbook'.

Ingredients Nutrition

Directions

  1. Heat oil in wok, add curry paste and stir fry for one minute.
  2. Add pork, stir fry until lightly browned.
  3. Add coconut milk and one cup water, bring to the boil.
  4. Simmer for 15 minutes.
  5. Add corn and peas to wok, cook for 5 minutes.
  6. Add fish sauce, brown sugar, lime rind and basil leaves, toss well.
  7. Serve with steamed rice.

Reviews

(4)
Most Helpful

Great flavor! I only added about 1-1/2 TB of red curry paste and it was almost too hot to eat! My DH nose was running and he couldn't eat it. Next time I think I will only add about a teaspoon of the curry paste and maybe some carrots.

Crazycook in PA June 25, 2009

Great flavor, I thought the sauce was a little thin, and I would add water chestnuts for crunch. Overall, one I will make again.

TLashier March 26, 2006

Once again, I used ground pork and was a bit conservative on the curry paste--but really, what a splendid and easy dish. Thanks, Beck!

Chef Kate September 23, 2005

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