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Red pork curry

Recipe from: 3/25/2004 12:00:00 AM

Ingredients 11
Servings 4


  • 30
  • 500
    pork loin, boned and cubed
  • 2
    spring onions, roughly chopped
  • 2
    lemongrass stems, finely chopped
  • 2
    red peppers, seeded and cubed
  • 30
    garlic cloves, crushed
  • 30
    red curry paste
  • 400
    canned coconut milk
  • 30
    fish sauce
  • 6
    mint leaves, finely chopped
  • toasted sesame seeds


Heat half the oil in a large pan or wok.
Stir-fry the pork until just done and golden brown on the outside.
Remove from the pan and set aside.
Pour the remaining oil into the pan and add the spring onions, lemongrass, red peppers and garlic and stir-fry for one to two minutes.
Stir in the curry paste and stir-fry for another two minutes.
Add the coconut milk and fish sauce and bring to the boil.
Simmer for three to four minutes, return the meat to the pan and simmer until heated through.
Serve with plenty of rice and garnish with the mint leaves and toasted sesame seeds.

Read more on: pork  |  stir-fry

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