Thai Red Pork Curry With Corn and Peas

Submitted by currybunny

"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'."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 tablespoon peanut oil
• 2 tablespoons red curry paste
• 1 lb diced lean pork
• 1 cup coconut milk
• 1 cup corn kernel (= 2 corn cobs, kernals removed)
• 1⁄2 cup fresh peas or 1/2 cup frozen peas
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 2 teaspoons finely grated lime rind
• 1⁄2 cup shredded Thai basil

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

[Crazycook in PA]

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.

 

[TLashier]

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

 

[Chef Kate]

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!

 

[Elmotoo]

I was worried that this would be too hot and/or spicy but NO. It is fast, easy & wonderfully delicious. I may add some vegetation such as broccoli florets or bell pepper strips next time.