The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Coconut Pork Curry with Sweet Potato Chilli Mash
with choi sum and red peppers
Ready in 20
High protein
4 of 5 a day
New
Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 pepper
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 25g honey
- 400ml coconut milk (Coconut, Water)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 unwaxed lime
- 1 chilli
- 500g free-range pork strips
- 200g choi sum
- 1 pink onion
- 2 sweet potato
- 1 handful of fresh coriander
Nutritional Information
Calories: 577
Protein: 35g
Carbs: 55g
Fat: 26g
Coconut Pork Curry with Sweet Potato Chilli Mash
with choi sum and red peppers
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Cooking Instructions
- Boil a kettle. Peel and roughly dice the onion. Heat a large deep frying pan with 1 tbsp oil on a medium-high heat. Add the pork, onion and garlic and cook for 5-6 mins until golden.
- Peel the potato and cut into 2cm cubes, place in a saucepan and cover with salted boiling water. Simmer for 15-18 mins until softened, then drain. Return the potato to the pan and mash. Roughly chop the coriander. Finely dice the chilli (remove seeds for less heat). Stir into the mash, the honey, half the tamari, half the coriander, a squeeze of lime juice and the chilli (to taste). Season with sea salt.
- Add a good squeeze of lime juice to the curry and season it with sea salt. Serve into bowls alongside the mash and sprinkle with remaining coriander.
- Dissolve the stock cube in a jug with 100ml boiling water. Cut the choi sum into 3cm lengths, keeping the stalks and leaves separate. Deseed and thinly slice the peppers. Add the peppers, choi sum stalks, coconut milk and stock to the pork pan. Simmer for 4-6 mins until the liquid has thickened slightly, then stir in the choi sum leaf to wilt.
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