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Thai Style Pork Curry

Thai Style Pork Curry

with Turmeric Rice

Custom recipe
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We love good Thai Pork Curry with Turmeric Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pot(s)


150 grams

Jasmine Rice

1 pack(s)

Green Beans

1 bag(s)


240 grams

Pork Mince

1 sachet

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

50 milliliter(s)

Water for Curry

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3502 kJ
Energy (kcal)837 kcal
Fat49.0 g
of which saturates26.0 g
Carbohydrate65 g
of which sugars4.0 g
Protein31 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt and the turmeric powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, trim the green beans then chop in into thirds. Roughly chop the coriander (stalks and all).


Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the pork mince and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks. Season with salt and pepper.


Once the mince is browned, add the Thai red curry paste, coconut milk and water (see in ingredients for amount), and stir to combine. Add the green beans, bring to the boil and then simmer until the sauce has reduced and the green beans are tender, 4-6 mins.


While everything finishes off have a quick tidy up. Once cooked, taste the curry and add salt and pepper if you feel it needs it.


Divide the turmeric rice between bowls, and top with the curry. Sprinkle on the coriander. Enjoy!