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Photo of Thai sour pork curry by WW

Thai sour pork curry

PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
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.


Rice bran oil

2 tsp

Pork, neck, raw

480 g, (Buy 4 x 150g), steaks, fat trimmed

Brown onion

1 medium, thinly sliced


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

cup(s), (160ml)

Tamarind puree

1 tbs


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

cup(s), small leaves


  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.


SERVING SUGGESTION: Brown rice. TIP:Pea eggplant can be found in Asian supermarkets. They are a small bitter eggplant. If unavailable, use 2 thickly sliced finger eggplant.