Red coconut curry

  • Prep time 15 mins
  • Cook time 20 mins
  • Serves 2


  • 225g porc tenderloin fillet, cut into thin slices
  • 1 tsp oil
  • 2 tbsp Thai red curry paste
  • 200ml can of coconut milk
  • 2 tsp soy sauce
  • 50g Tenderstem broccoli
  • 2 pak choi, sliced
  • 4 spring onions, sliced
  • 50g salted peanuts
  • 1 lime, juice and rind
  • fresh coriander leaves to serve


  1. Heat the oil in a large non-stick saucepan or wok, then add the porc and brown.
  2. Add the red Thai curry paste and stir well to coat the meat.
  3. Add the coconut milk and soy sauce and simmer for 5-6 minutes until the meat is tender.
  4. Add the broccoli and pak choi and cook for a further 1-2 minutes.
  5. Add the remaining ingredients and serve with rice noodles tossed together with finely chopped chillies, spring onions and lime rind.
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