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.
Serving size
Ingredients
Ingredients
-
400ml coconut milk(Coconut, Water)
-
6 tbsp thai red curry paste(Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 2 onion
- 2 pepper
- 500g free-range diced pork
- 80g sugar snap peas
- 1 handful of fresh basil
-
500g steamed wholegrain & wild basmati(Natural Wholegrain Basmati Rice - Steamed (89%), Natural Wild Rice - Steamed (10%), Rice Bran Oil, Acacia Fibre)
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 110Kcal | 581Kcal |
| 459kJ | 2429kJ | |
| Fat | 5.4g | 29g |
| of which saturates | 3.3g | 17g |
| Carbohydrates | 8g | 44g |
| of which sugars | 2.0g | 11g |
| Protein | 6.8g | 36g |
| Salt | 0.13g | 0.68g |
| Fibre | 1.6g | 8.4g |
Ready in 20
High protein
New
6 plants
Pork Thai Red Curry with Wild Rice, Pepper & Basil
This fragrant curry comes together in just 20 mins! Simply simmer tender British pork in a creamy that red curry sauce, infused with authentic aromatic spices, alongside vibrant peppers and crunchy sugar snaps. Dish up with fluffy wild basmati rice and finish with fresh-cut basil for garnish.
Cooking Instructions
Cooking Instructions
Before you start
- Pull out 2 large frying pans & a measuring jug
Time to fry
- Dice the onions into 2cm chunks. Thinly slice the peppers
- Heat a large frying pan with 1 tbsp oil on medium heat. Once hot, add the pork and cook for 3-4 mins, until the pork has browned. Add the onion and pepper and cook for a further 2-3 mins, until softened. Season with salt and pepper
Simmer the curry & cook the rice
- Add the Thai red curry paste and cook for 1 min, then stir in the coconut milk and 50ml water. Bring to the boil and simmer for 7 mins, until the pork is cooked through
- Add the sugar snap peas in the final 2-3 mins
- Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt
Last bits
- Pick the basil leaves and roughly chop. Stir half the basil into the curry and season to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Serve the pork red curry into bowls, with the rice alongside. Scatter over the remaining basil
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