Thai Pork Curry

A lean pork and aubergine curry simmered in coconut milk and Thai spices, served with aromatic infused jasmine rice.

Pork Main Course Curry Rice Thai

Estimated Nutrition

Calories

697.5

kcal / serving

1395 kcal total

Carbs

92.7g

per serving

185.3 g total

Fat

16.4g

per serving

32.8 g total

Protein

31.2g

per serving

62.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Sugar

CondimentsSauces

tbsp

Fish Sauce

2.5

tbsp

Thai Curry Paste

averaged from 2-3 tbsp

GrainsCereals

150

Jasmine Rice

enough for 2

Liquids

Coconut Milk

reduced fat

150

White Wine

dry

Meat

200

Pork Steak

lean, visible fat removed, cut into cubes

NutsSeeds

handful

Basil

fresh leaves, shredded

piece

Kaffir Lime Leaves

fresh or dried

stalk

Lemon Grass

bashed

clove

Garlic

halved

piece

Lime Leaves

dried or fresh

OilsFats

drizzle

Olive Oil

for frying

Vegetables

piece

Aubergine

diced and seasoned with salt

piece

Chilli

halved

piece

Ginger

Method

Trim the fat from the pork and cut it into cubes.

Heat olive oil in a pan and brown the pork thoroughly.

Add the diced and salted aubergine to the pan and cook for two minutes.

Stir in the coconut milk and white wine until the ingredients are coated.

Incorporate the curry paste, fish sauce, sugar, and lime leaves, then simmer for ten minutes.

Mix in the shredded basil leaves just before serving.

Boil the jasmine rice with lemon grass, garlic, chilli, ginger, and lime leaves.

Drain the rice, remove the aromatics, and serve with the pork curry.