Red Curry with Pork

    35 minutes

    A lovely Thai red curry that includes eggplant, carrot, beans, bamboo shoots and pickled peppercorns. You can reduce the amount of chilli if desired.


    South Australia, Australia
    3 people made this

    Serves: 4 

    • 2 tablespoons peanut oil
    • 1/4 cup red curry paste
    • 750g pork fillet, thinly sliced
    • 1/3 cup thai basil leaves
    • 150g Asian eggplant, diced
    • 1 medium carrot, thinly sliced
    • 100g green beans, diced
    • 1 (227g) tin bamboo shoots, rinsed and drained
    • 2 teaspoons pickled green peppercorns
    • 2 kaffir lime leaves, torn
    • 4 cups (1 litre) vegetable stock
    • 4 red Thai chillies, roughly chopped

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place oil and curry paste in a large saucepan and stir over low heat until fragrant.
    2. Add pork and cook, stirring, about 5 minutes or until browned.
    3. Reserve 4 basil leaves for garnish and to the curry add the remaining basil, eggplant, carrot, beans, bamboo shoots, peppercorns, lime leaves and stock to the pan then bring to the boil. Simmer on low heat, uncovered, about 10 minutes or until vegetables are tender. Stir in the chillies.
    4. Serve in bowls, garnished with a basil leaf.

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