HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Thai Red Curry With Rice, Peanuts & Coriander
Pork Thai Red Curry with Rice, Peanuts & Coriander

Pork Thai Red Curry with Rice, Peanuts & Coriander

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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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.

Tags:SpicyNot Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

baby corn



1 packet

pork strips

½ tin

Thai red curry paste

(ContainsSoyMay be present Peanuts)

1 tub

ginger lemongrass paste

1 box

coconut cream

1 packet

microwavable basmati rice


1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

1 bag


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3655 kJ
Energy (kJ)0 kJ
Fat49.8 g
of which saturates27.9 g
Carbohydrate60.7 g
of which sugars14.6 g
Dietary Fibre0 g
Protein43.1 g
Cholesterol0 mg
Sodium1550 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Heat olive oil in a frying pan over high heat. Slice capsicum into strips. Cut corn into thirds. Slice lime into wedges. Cook pork, capsicum and corn, tossing, until browned, 4-5 mins.


Add curry paste (1/2 tin for 2P / 1 tin for 4P. Use less if desired!) and ginger lemongrass paste. Cook, tossing, until fragrant, 1 min. Add coconut cream and simmer, 2 mins. Remove from heat, 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.