Thai sour pork curry
10
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Haven’t got time to make a curry? No problem, this Thai curry is cooked in a pressure cooker so it’s ready in no time. With rice, coriander and a curry that is has all the best flavours of Asia, it’s a fabulous way to liven up any mid-week meal.
Ingredients
Rice bran oil
2 tsp
Pork scotch roast, raw
600 g
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Fresh lemongrass
1 piece(s), pale section only, bruised
Red curry paste
1 tbs
Salt reduced chicken stock
⅔ cup(s), (160ml)
Tamarind puree
1 tbs
Eggplant
100 g, pea variety, halved
Red capsicum
2 small, thinly sliced
Beans, snake
1 cup(s), cut into 5cm lengths
Fish sauce
1 tbs
Lime juice
2 tbs
Fresh coriander
⅓ cup(s), small leaves
Instructions
1
Heat oil in a 6L (24-cup) pressure cooker over medium-high heat. Cook pork, turning once, for 4 minutes on each side or until browned. Remove from cooker.
2
Add onion, garlic, ginger and lemongrass and cook, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for 1 minute or until fragrant.
3
Return pork to cooker with stock, puree, eggplant and capsicum. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 15 minutes.
4
Meanwhile, boil beans for 3-4 minutes or until tender. Drain.
5
Release pressure using the pressure release method. Remove lid. Remove and discard lemongrass. Stir in beans, sauce and juice. Using two forks, roughly shred pork. Divide pork and vegetables among serving bowls. Spoon over broth and sprinkle with coriander.
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