Thai Red Pork 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.
Always refer to the product label for the most accurate ingredient and allergen information.
1
capsicum
1 packet
baby corn
½
lime
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
(May be present Gluten)1 packet
roasted peanuts
(ContainsPeanutsMay be present Gluten, Tree Nuts, Milk, Sesame, Soy)1 bag
coriander
Not included in your delivery
olive oil
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.