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

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