Thai Red Curry with Pork Belly and Thai Basil
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Ingredients
- 500 g pork belly slices
- 3 tbsp thai red curry paste
- 400 ml coconut milk
- 120 g fine green beans, trimmed
- 3 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 20 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 741 kcal
- Protein
- 21 g
- Carbohydrate
- 9.3 g
- of which sugars
- 6.9 g
- Fat
- 68.4 g
- of which saturates
- 34.6 g
- Fibre
- 2.3 g
- Salt
- 2.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the pork belly into bite-sized strips.
- 2
Fry the thai red curry paste in a little of the coconut milk in a wok for 2 minutes until fragrant.
- 3
Add the pork belly and cook over a medium heat for 6 minutes, stirring, until the fat renders and the edges crisp slightly.
- 4
Pour in the rest of the coconut milk with the kaffir lime leaves and simmer for 25 minutes until the pork is tender.
- 5
Add the green beans and simmer for 5 minutes until just tender.
- 6
Season with fish sauce and palm sugar, then stir through the thai basil leaves just before serving with rice.
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