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Mum’s Thai Red Curry Pork Stir-fry

My mum loves a shortcut in the kitchen, almost as much as I do. And this Thai red curry pork stir-fry, which utilises my meal kit, makes light work of a midweek meal. Fun fact: the secret recipe I use for my red curry paste is actually Mum’s, which is probably why she’s such a big fan of this dish. Throw in some snake beans for a touch of greens because, you know, VEGETABLES, then tuck in to a tasty dinner in minutes.

WATCH THIS RECIPE

Mum’s Thai Red Curry Pork Stir-fry

PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
4
Ingredients

1 tbsp vegetable or canola oil

Marion’s Kitchen Thai Red Curry meal kit, which includes:

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

500g (1 lb) skinless pork belly, thinly sliced

150g (5 oz) snake beans (or green beans), cut into 2.5cm (1 inch) lengths

½ cup Thai basil (optional)

Steps
  • Step 1

    Place a wok over medium heat. Add the oil, then fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy. Add the pork and stir-fry for about 2-3 minutes or until the pork is almost cooked.

  • Step 2

    Pour in the creamy COCONUT MILK and then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a milder result or chop them up if you want things spicier). Wait for the coconut milk to start simmering.

  • Step 3

    Drain and discard the liquid from the BAMBOO SHOOTS. Add the drained bamboo shoots to the curry sauce along with the beans. Simmer for about 2 minutes or until the pork slices are cooked through and the beans are tender but still crunchy. Transfer to a serving plate and top with Thai basil leaves (if using).

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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