Thai Pork Curry

Thai Pork Curry

with Sweet Potato and Baby Corn

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This curry packs a real nutritional punch! Sweet potatoes are full of beta-carotene and vitamin C, but the really interesting ingredient is Thai basil. For centuries, it’s been used in Ayurvedic medicine to ward off everything from headaches, fever, respiratory problems and even anxiety.

Allergens:Wheat/BléSulphites/SulfiteSeafood/Fruit de MerPeanut/Cacahuète

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Pork Tenderloin

170 g

Brown Rice

1 tbsp

All-Purpose Flour


340 g

Sweet Potato, cubes


1 can

Baby Corn

1 can

Coconut Milk

10 g

Thai Basil

2 tbsp

Red Curry Paste

(ContainsSeafood/Fruit de Mer)

28 g

Peanuts, chopped


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4648 kJ
Calories1111 kcal
Fat52 g
Saturated Fat29 g
Carbohydrate103 g
Sugar9 g
Dietary Fiber9 g
Protein53 g
Cholesterol113 mg
Sodium1343 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Cook the rice: Wash and dry all produce. Rinse the rice in a strainer under cold tap water until the water runs clear. In a medium pot, combine the rice with 21/3 cups salted water (double for 4 people). Bring it to a boil over high heat, then reduce the heat to medium. Cover with a lid and simmer until the rice is tender, 23-25 min. (Drain any liquid from the rice when it's done cooking.)


Prep and sear the pork: In a large bowl, season the pork strips with salt and pepper. Sprinkle over the flour. Toss until coated. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the pork. Cook until just browned, 1-2 min. (TIP: Cook your pork in batches if your pan is too full – this will give your pork a better browning.) Transfer to a plate.


Start the curry: Add the sweet potato, curry paste, coconut milk and 1 cup water (double for 4 people) to the pan. Cook, stirring occasionally, until the curry starts to thicken and the sweet potatoes are fork-tender, 10-15 min.


Drain and rinse the baby corn. Add the baby corn and pork to the pan. Cook, stirring occasionally, until the corn is tender, 4-5 min. Season with salt and pepper.


Finish and serve: Divide the rice between plates and top with the Thai pork curry. Tear over the basil leaves and sprinkle with peanuts. Enjoy!

COOKING TECHNIQUE: To 'sear' means to cook meat quickly at a high temperature until a brown crust forms on the surface (this browning gives your meat lots of flavour!)