One pan red curry pork cutlets | Women's Weekly Food
Flavour-packed one-pan red curry pork cutlets in 55 minutes. Perfect for a quick dinner! 🍲😊
Ingredients
- 500g butternut pumpkin
- 1 medium eggplant (300g)
- 4 small eschalots (100g)
- 6 makrut lime leaves
- 1/3 cup (100g) Thai red curry paste
- 270ml can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 1 tablespoon lime juice
- 400ml can coconut cream
- 4 pork cutlets (1kg)
- 250g truss cocktail tomatoes
- Thai basil and roti canai, to serve
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