Red Thai Curry

Ingredients

Serves: 4

500g/1 lb pork fillet
2 tbsp vegetable oil
3-4 tbsp red curry paste
400ml/14 fl oz light coconut milk
2 tsp tomato puree
1 tbsp Thai fish sauce
2 tsp Hermesetas Granulated
2 tsp shredded lemon rind
Handful of mint and basil leaves

Preparation

Heat the oil in a pan, add the red curry paste and cook for a minute. Cut the pork into 2.5cm/1in pieces and add them to the pan. Fry over a medium heat until the meat is sealed.

Stir in the coconut milk, tomato puree and fish sauce and bring the liquid to the boil. Reduce the heat and simmer the dish for 10-15 minutes or until the meat is tender. Be careful not to overcook the meat or it could become tough.

Add the Hermesetas Granulated check for seasoning then stir in the mint and basil. Turn the curry into a serving dish and scatter over the shredded lemon rind.

Delicious served with Jasmine Thai rice.

	kJ	kcal	Carbohyd.g	Fat
Recipe	5'584	1'336	16.0	92.0
Portion	1'396	334	4.0	23.0