Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons peanut oil
- 2 shallots, finely sliced
- 1 green chilli, deseeded and sliced
- 2tablespoons Thai red curry paste
- 500grams lean pork, sliced
- 1tablespoons Thai fish sauce
- 1/2teaspoons soft brown sugar
- 2/3 cup canned coconut milk
- 75grams canned sliced bamboo shoots, drained
- 2tablespoons coriander leaves, chopped
- 1 red chilli, sliced into rings (to garnish)
- 1 sprig coriander (to garnish)
Nutrition per serving
1360kJ / 325Cal
1360 Kilojoules or 325 Calories
16% of daily energy intake*
Protein
29.8grams
Fat
18.7grams
Carbs
8.8grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a wok over a gentle heat. Add the shallots and chilli and stir-fry for 3 minutes, then add the curry paste and fry for 1 more minute.
Step 2 of 4
Stir in the pork, coating the pieces evenly in the spice mixture, then add the fish sauce and brown sugar and stir-fry for another 3 minutes. Pour in the coconut milk and bring the curry to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally, until the pork is tender.
Step 3 of 4
Stir in the bamboo shoots and chopped coriander and cook for a final 2 minutes, to heat through.
Step 4 of 4
Garnish the curry with the red chilli slices and the coriander sprigs, and serve immediately with more bamboo shoots.
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