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.
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.
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
(ContainsSoy)1 packet
roasted peanuts
(ContainsPeanutsMay be present 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.