X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
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 simple Thai curry will feed the whole family. Recipe courtesy of Australian Pork.
1 Tbsp vegetable or peanut oil
1 brown onion, finely chopped
2 long red chillies, deseeded and thinly sliced
1/3 c store-bought massaman curry paste
2 carrots, peeled and thickly sliced
400ml can coconut milk
500g small chat potatoes, halved
steamed jasmine rice, coriander sprigs, sliced red chilli and roasted peanuts, to serve
1 Tbsp vegetable or peanut oil
1 brown onion, finely chopped
2 long red chillies, deseeded and thinly sliced
1/3 c store-bought massaman curry paste
2 carrots, peeled and thickly sliced
400ml can coconut milk
500g small chat potatoes, halved
steamed jasmine rice, coriander sprigs, sliced red chilli and roasted peanuts, to serve
Heat oil in a large frying pan over medium-high heat. Add onion and chilli and cook, stirring occasionally, for 4-5 minutes or until softened.
Add pork and stir in the curry paste and cook for 1-2 minutes until fragrant.
Add carrots, coconut milk and potatoes. Stir until combined and mixture comes to the boil.
Transfer pork mixture to a slow cooker. Cook on High for 3 hours or until tender and cooked through. Season to taste.
Serve with steamed rice, coriander, sliced red chilli and roasted chopped peanuts.
This simple Thai curry will feed the whole family. Recipe courtesy of Australian Pork.
1.2kg diced New Zealand pork scotch fillet
1 Tbsp vegetable or peanut oil
1 brown onion, finely chopped
2 long red chillies, deseeded and thinly sliced
1/3 c store-bought massaman curry paste
2 carrots, peeled and thickly sliced
400ml can coconut milk
500g small chat potatoes, halved
steamed jasmine rice, coriander sprigs, sliced red chilli and roasted peanuts, to serve
Heat oil in a large frying pan over medium-high heat. Add onion and chilli and cook, stirring occasionally, for 4-5 minutes or until softened.
Add pork and stir in the curry paste and cook for 1-2 minutes until fragrant.
Add carrots, coconut milk and potatoes. Stir until combined and mixture comes to the boil.
Transfer pork mixture to a slow cooker. Cook on High for 3 hours or until tender and cooked through. Season to taste.
Serve with steamed rice, coriander, sliced red chilli and roasted chopped peanuts.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
.png)
