Creamy, dreamy, tasty with a little punch. This Thai pork is a banger that the whole family will love and is ready in under 30 minutes.

It’s also great to reheat and keep in a prep box. Freezer friendly and full of good stuff.

  • Cals
  • 580
  • Protein
  • 43g
  • Carbs
  • 66g
  • Fat
  • 16g per serving
  • 2 cups Jasmine rice
  • 1 bunch of spring onions, chunky sliced
  • 1 bunch of coriander, pick the leaves and then finely chop the stalks
  • 300g pork fillet cut into strips
  • 3 tbsp thai red paste
  • 2 tbsp smooth peanut butter
  • 1 tin of light coconut milk
  • 1/2 a tin of cold water
  • 1 tbsp light soy sauce
  • 1 tsp soft brown sugar
  • 100g baby corn
  • 100g mage tout
  • zest of lime and juice
  • salt and pepper
  • Start with the rice, grab a saucepan with a lid. Add 2 cups of rice and 2 cups of cold water. Place on the heat and bring to the boil. Once there allow to simmer for 5 minutes. Then, turn the heat off, leave the lid on and set aside.
  • Grab a wok/deep pan, splash in some oil and add the spring onions and coriander stalks. Cook for 2 minutes.
  • Add the pork and cook for 3 minutes until browned.
  • Add the Thai paste and peanut butter, cook for a minute and then add the coconut milk, sugar and soy as well as the extra water. Bring to the boil and then drop to a simmer. Cook for 15 minutes. Stir every 2 minutes or so.
  • When the sauce has thickened add the veggies and cook for 3 minutes.
  • Finally add the juice and salt and pepper to finish.
  • take the lid off your rice and you’ll find it perfectly cooked. Serve with the curry and sprinkle over some extra nuts.

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