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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This silky red curry packs tonnes of flavour and is so simple to make.
2 Tbsp peanut oil
¼ cup red curry paste
400ml coconut milk
1 Tbsp fish sauce
1 tsp brown sugar
2 kaffir lime leaves
1 cup green or red capsicum, sliced
1 cup green beans
2 Tbsp peanut oil
¼ cup red curry paste
400ml coconut milk
1 Tbsp fish sauce
1 tsp brown sugar
2 kaffir lime leaves
1 cup green or red capsicum, sliced
1 cup green beans
Heat the peanut oil in a large pan before adding the pork loin strips. Cook for 2 minutes.
Add the curry paste and fry for a further 5 minutes before adding coconut cream, kaffir lime leaves, fish sauce and brown sugar. Cook for 5 minutes or until the brown sugar has dissolved.
Add the sliced capsicum and green beans and simmer for 5 minutes
Serve over freshly steamed jasmine rice.
This silky red curry packs tonnes of flavour and is so simple to make.
500g New Zealand pork loin, cut into strips
2 Tbsp peanut oil
¼ cup red curry paste
400ml coconut milk
1 Tbsp fish sauce
1 tsp brown sugar
2 kaffir lime leaves
1 cup green or red capsicum, sliced
1 cup green beans
Heat the peanut oil in a large pan before adding the pork loin strips. Cook for 2 minutes.
Add the curry paste and fry for a further 5 minutes before adding coconut cream, kaffir lime leaves, fish sauce and brown sugar. Cook for 5 minutes or until the brown sugar has dissolved.
Add the sliced capsicum and green beans and simmer for 5 minutes
Serve over freshly steamed jasmine rice.
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