Creamy coconut pork curry
Ingredients Method 1.Heat half of the oil in a large non-stick frying pan over high heat. Cook pork, in batches, until browned and just cooked through.
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Ingredients
- 1 tablespoon peanut oil
- 600 grams pork fillet, cut into 2cm pieces
- 1 large (300g) brown onion, sliced thinly
- 1/4 cup (75g) thai red curry paste
- 1 (350g) red capsicum, sliced thinly
- 150 grams snake or green beans, cut into lengths
- 400 grams can chopped tomatoes
- 1 2/3 cup (400ml) coconut milk
- 1/3 cup fresh coriander leaves
- steamed rice, to serve
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