Red Thai Curry Pork with Ginger and Lime

Print Friendly, PDF & Email

Serves 3


450g pork scotch fillet, cut into 5mm slices

2 to 3 tbsp olive oil

1 small brown onion, cut into wedges

2 garlic cloves, crushed

3 cm piece ginger, peeled, finely grated

2 heaped tbs Thai red curry paste

Pinch lemon myrtle

300 ml thickened cream

¾ cup chicken stock

300g potatoes, peeled, roughly chopped

200g green beans cut into 3 cm lengths

1 lime, zested and juiced

2 tsp fish sauce

2 tsp brown sugar

Pinch dried basil

¼ cup fresh coriander leaves, finely chopped

1 cup long grain rice


  1. Heat the oil in a large non-stick frying pan over medium heat.
  2. Coat the pork slices with plain flour.
  3. Cook pork in two batches in the heated oil until browned on both sides. Adding more oil before the second batch, if necessary.
  4. Remove pork from the pan and set aside.
  5. If necessary, add a little more oil to the pan and allow time for it to heat.
  6. Add onion to pan and cook for 5 minutes or until onion is softened.
  7. Add garlic and ginger. Cook stirring for 1 minute or until fragrant.
  8. Add curry paste. Cook stirring for 1 minute or until fragrant.
  9. Add lemon myrtle, cream and stock and bring to the boil.
  10. Add potatoes, beans, lime zest, lime juice, fish sauce, brown sugar, basil and coriander to the mixture.
  11. Bring mixture to the boil.
  12. Reduce heat to low. Return pork to the pan, cover and simmer for 30 minutes or until vegies and pork are cooked through and sauce is slightly thickened.
  13. Meanwhile, place the rice in boiling water for 15 minutes, drain and rinse with hot water.
  14. Serve the pork mixture over the rice.

Leave a Comment

Your email address will not be published. Required fields are marked *