Thai Red Curry Pork With Corn and Peas

Preparation time: 15 minutes
Total cooking time: 25 minutes
Serves 4

Ingredients for red curry pork:

1 tablespoon oil
1-2 tablespoons red curry paste (ready-made paste)
500 g (1lb) lean, diced pork
1 cup (250ml/8 fl oz.) coconut milk
1 cup (200 g/61/2 oz) fresh corn kernels or 150 g baby com spears
1/2 cup (90 g/3 oz.) fresh peas
1 tablespoon fish sauce
2 teaspoons soft brown sugar
2 teaspoons finely grated lime rind
1/2 cup (30 g/1 oz.) shredded Thai basil

Directions for red curry pork:

1. When you decide to start cooking this recipe, start by following these guidelines. Heat the oil in a wok. Add the curry paste and stir-fry for about 1 minute or so. Add the pork and stir-fry until lightly browned.

2. Add the coconut milk and 1 cup (250ml/8 fl oz.) of water and bring to the boil. Simmer for about 15 minutes or so.

3. Add the com and peas to the wok and cook for 5 minutes. Add the fish sauce, the brown sugar, the lime rind and the basil leaves and toss well.

Nutritional Value for red curry pork:

Protein 30 g;
Fat 20 g;
Carbohydrate 13 g;
Dietary Fibre 3.5 g;
Cholesterol 62mg;
Energy 1535kJ (367cal)

Hint for red curry pork:

Remove the kernels from two fresh corn cobs to make 1 cupful. Use a sharp knife to scrape down the length of the sides to remove kernels. Frozen corn can also be used.