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Image by Nick Karvounis


Heat a large pan and add the oil. 

once it is hot add the curry paste and cook for 30 seconds

then add the diced pork

cook for minute or two until they are completely covered in the curry paste.

then add the ginger, turmeric and garlic to the pan and cook for another minute.

then add the coconut milk, fish sauce, lime leaves and sugar if adding.

heat over a medium to high heat and bring everything to the boil and simmer for 10 to 15 minutes until the pork is cooked all the way through - you can always check by taking a piece of pork and cutting in the middle and testing - if it's not quite ready just give it a little longer on the hob. 

serve with rice and sprinkle some fresh coriander on top - simply delicious!

Thai Red pork curry


500g diced LFK Pork

2 tablespoons olive or rapeseed oil

2 tablespoons or thai red curry paste

3 tablespoons of finely chopped fresh ginger

1 teaspoon ground turmeric

4 large garlic cloves

1 tin of coconut milk

2 tablespoons of fish sauce

4 kaffir lime leaves 

2 tablespoons of caster sugar (optional - I have made this recipe with and without the sugar the addition of sugar really does lift the flavours though so worth trying the recipe with and without to see for yourself)

a handful of fresh coriander to serve

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