Thai Pork Curry with Peppers

This fragrant Thai dish is sure to get your taste buds going and is ready in less than thirty minutes. Delicious when served with boiled rice.


2 tbsp sunflower or cooking oil
1 Onion, roughly chopped
650g Pork fillets or chicken, sliced
100g Shemin’s Thai Red Curry Paste
1 Red pepper, deseeded and cut into squares
200g Mushrooms, quartered
400ml Coconut milk
100ml Meat or vegetable stock
2 tbsp Soy sauce
4 tomatoes peeled, deseeded and chopped
Juice of half a lime
A handful of chopped fresh coriander


  1. Heat the oil in a wok or a large frying pan, add the onions, and cook for 2-3 minutes until soft but not browned.
  2. Turn up the heat and add the pork or chicken slices to the pan, stir-fry for 2-3 minutes until browned all over.
  3. Stir in Shemin’s Thai Red Curry Paste and cook for a couple of minutes. Add the red pepper and mushrooms, and stir- fry for a couple of minutes.
  4. Pour the coconut milk and stock in to the wok together with the soy sauce. Bring to boil and simmer for 6-7 minutes until the sauce has reduced and thickened.
  5. Add the tomatoes, lime juice and coriander, and cook for 1-2 minutes before serving with boiled rice.
Serves 6

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