Recipes
Almost-homemade pork massaman
The classic Thai curry made super-easy by using handy fresh ingredients and a ready-made curry paste
The classic Thai curry made super-easy by using handy fresh ingredients and a ready-made curry paste
(7 votes)
Cook: 40 Mins
Serves: 6
Price: £1.95 per serving
Nutritional Information
Each 323g serving contains
Energy
2339kj
559kcal
2339kj
559kcal
28%
Fat
22.0g
22.0g
High
37%
37%
Saturates
7.4g
7.4g
Med
37%
37%
Sugars
2.9g
2.9g
Low
3%
3%
Salt
0.97g
0.97g
Med
16%
16%
of your reference intake.
Typical energy values per 100g:
724kj/173kcal
Typical energy values per 100g:
724kj/173kcal
Ingredients
2 large potatoes, cut into large cubes
85g unsalted peanuts
1 x 100g pack Grower’s Selection Thai Selection
2tbsp rapeseed oil
1 Butcher’s Selection British Pork Whole Fillet, cut into 2cm cubes
2 x 200g pouch Coconut Milk (Reduced Fat)
3tbsp Chosen by you Red Thai Curry Paste
3 dried kaffir lime leaves
Small handful Grower’s Selection Thai Basil (or standard basil)
Method
1
Cook the potatoes in boiling water for 5 mins until tender. Drain.
2
Dry-fry the peanuts in a nonstick frying pan, stirring, for 2 mins to toast. Leave to cool, then chop finely. Reserve a little for garnish.
3
Peel and finely chop the shallots, garlic and galangal from the Thai Selection pack. Deseed and slice the chillies and finely chop the lemongrass.
4
Heat the oil in a large pan and add the shallot, garlic, galangal, chillis and lemongrass. Stir-fry for 1-2 mins until soft. Add the pork and stir-fry for 3 mins.
5
Add the chopped peanuts, coconut milk, curry paste and kaffir lime leaves. Simmer gently for 10 mins. Add the potatoes and cook for 2 mins more.
6
Stir half of the basil into the curry. Sprinkle the rest on top with the reserved peanuts and serve.