Thai Red Curry Pork With Corn and Peas


Complete cooking time: 25 minutes


Serves 4


Elements for red curry pork:


1 tablespoon oil


1-2 tablespoons red curry glue (instant glue)


500 g (1lb) lean, diced pork


1 cup (250ml/8 fl oz.) coconut milk


1 cup (200 g/61/2 oz) new corn parts or 150 g child com lances


1/2 cup (90 g/3 oz.) new peas


1 tablespoon fish sauce


2 teaspoons delicate earthy colored sugar


2 teaspoons finely ground lime skin


1/2 cup (30 g/1 oz.) destroyed Thai basil


Headings for red curry pork:


  1. At the point when you choose to begin cooking this formula, start by following these rules. Warmth the oil in a wok. Include the pork curry glue and sautéed food for around 1 moment or somewhere in the vicinity. Include the pork and pan fried food until softly cooked.


  1. Include the coconut milk and 1 cup (250ml/8 fl oz.) of water and bring to the bubble. Stew for around 15 minutes or thereabouts.


  1. Add the com and peas to the wok and cook for 5 minutes. Include the fish sauce, the earthy colored sugar, the lime skin and the basil leaves and throw well.


Dietary benefit for red curry pork:


Protein 30 g;


Fat 20 g;


Sugar 13 g;


Dietary Fiber 3.5 g;


Cholesterol 62mg;


Vitality 1535kJ (367cal)


Insight for red curry pork:


Expel the parts from two new corn cobs to make 1 cupful. Utilize a sharp blade to scratch down the length of the sides to expel pieces. Solidified corn can likewise be utilized

Leave a Reply