Red Curry Pork with Tomatoes

Red Curry Pork with Tomatoes

By: Club House Kitchens

Made With:

Thai Kitchen

Enjoy a creamy curry with the fresh taste of tomatoes and snow peas.

Recipe Info

Prep Time:

10m
Cook Time:

20m
Servings:

4
User Rating:

Ingredients

1 can (400 ml) Thai Kitchen® Coconut Milk
1/2 cup (125 ml) chicken stock - Substitutesvegetable stock
1 pint (about ¾ lb / 375 g) cherry tomatoes, halved
1 tablespoon (15 ml) Thai Kitchen® Red Curry Paste Paste
1 tablespoon (15 ml) Thai Kitchen® Premium Fish Sauce
2 teaspoon (10 ml) brown sugar
3/4 (375 gram) boneless pork loin, cut into 1/2-inch (1-cm) slices
1/2 cup (125 ml) chopped snow peas
Cooked jasmine rice

Nutrition Information

(per serving)

Calories 340
Cholesterol 50 mg
Protein 20 g
Saturated Fat 17 g
Sodium 530 mg

Enjoy a creamy curry with the fresh taste of tomatoes and snow peas.

Key products

A clear glass bottle of Thai Kitchen Sauce Fish, an all-purpose seasoning made with anchovy extract, labeled as gluten-free and containing 200 mL.

A vibrant noodle salad bowl featuring fresh cucumber slices, shredded carrots, and red onions tossed with Thai Kitchen Regular Sauce All Purpose 6.76 Oz and garnished with fresh herbs.

Thai Kitchen® Premium Fish Sauce, 200mL

A glass jar of Gf Tk Paste Red Curry 112 G from Thai Kitchen featuring a black lid and a red label with a Non-GMO Project Verified seal.

A creamy shrimp and snap pea dish prepared with Gf Tk Paste Red Curry 112 G simmers in a large metal pan.

Thai Kitchen® Red Curry Paste, 112g

A bottle of Thai Kitchen Spicy Thai Chili Sauce.

A close up view of steamed clams in a savory garlic and onion sauce garnished with fresh basil leaves where None of the shells are closed.

Thai Kitchen® Spicy Thai Chili Sauce, 200mL

A 400 mL can of Thai Kitchen Plain Milk Substitute Can 13.66 Oz featuring a split coconut on a red background with gluten free and vegan certifications.

A stainless steel pan filled with a creamy shrimp and snap pea curry made using Thai Kitchen Plain Milk Substitute Can 13.66 Oz is being stirred with a wooden spoon.

Thai Kitchen® Coconut Milk, 400mL

Instructions

Instructions

In medium saucepan, combine coconut milk, stock, tomatoes, red curry paste, fish sauce and sugar in medium saucepan. Simmer 8 to 10 minutes on medium heat.
Stir in pork; simmer 5 to 7 minutes or until pork or until internal temperature reaches 160°F (71°C). Add snow peas; simmer 1 minute.
Serve over cooked Jasmine Rice.

Product name

Back in stock description