Pork Thai Red Curry with Rice, Peanuts & Coriander
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, dish up a speedy and spicy Thai red pork curry loaded with fresh veggies and tasty toppings.
Heads-up - you'll need a microwave for this recipe.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
capsicum
½
lime
1 packet
pork strips
1 bag
Trimmed Green Beans
1 packet
Ginger Lemongrass Paste
1 tin
coconut milk
1 packet
microwavable basmati rice
(Contains: Soy;)
1 packet
roasted peanuts
(Contains: Peanuts; May be present: Tree Nuts, Milk, Sesame, Soy.)
1 bag
coriander
½ tin
Thai red curry paste
(Contains: Soy; May be present: Peanuts.)
Not included in your delivery
1
olive oil
Utensils
Cooking Steps
• Heat olive oil in a frying pan over high heat • Slice capsicum into strips. Slice lime into wedges • Cook pork, capsicum and trimmed green beans, tossing, until browned, 4-5 mins
• Add curry paste (1/2 tin for 2P / 1 tin for 4P) and ginger lemongrass paste. Cook, tossing, until fragrant, 1 min • Add coconut milk and simmer, 2 mins • Remove from heat, and add a squeeze of lime
• Meanwhile, microwave rice until steaming, 2-3 mins • Serve up rice and pork • Top with peanuts, torn coriander and lime wedges
