Quick Thai green pork curry

This quick Thai pork greeny curry is ready in just 25 minutes and is dairy free, high protein and high fibre, making it the perfect midweek dinner.

Serves: 4

Time to make: 25 mins

Ingredients

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500g lean pork fillet, cut into 5mm-thick slices
2 shallots, thinly sliced
2 tablespoons Thai green curry paste
6 kaffir lime leaves
200ml light coconut milk
½ cup reduced-salt chicken stock
300g peeled pumpkin, cut into thin wedges
1 large red capsicum, sliced
150g snow peas, trimmed, halved
225g can bamboo slices, drained
2 cups steamed brown rice, to serve
Thai basil leaves, to serve

Instructions

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1 Lightly spray a large wok or saucepan with olive oil. Stir-fry pork for 2–3 minutes, or until browned. Transfer to a plate.

2 Return same wok to medium heat and lightly spray with oil. Stir-fry the shallots for about 1–2 minutes, or until softened. Add the curry paste and kaffir lime; stir-fry for 2 minutes, or until fragrant. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer, covered, for 5 minutes.

3 Add the pumpkin and simmer, covered, for 3–4 minutes, or until pumpkin is almost tender. Add capsicum, snow peas, bamboo, and return pork to wok. Simmer for a further 2–3 minutes, or until vegetables are just tender. Serve the curry with steamed rice and sprinkled with basil.

Nutrition Info (per serve)

Calories 448 cal

Kilojoules 872 kJ

Protein 40.1 g

Total fat 8.1 g

Saturated fat 4.1 g

Carbohydrates 46.7 g

Sugar 18.6 g

Dietary fibre 10.8 g

Sodium 669 mg

Calcium 66 mg

Iron 4.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.