Instant Pot Thai Style Pork Curry

  • 20MINS
  • 45MINS
  • Serves 4
  • 384KCAL

Fancy an Instant Pot Fakeaway? Using slimming friendly ingredients and spices, these fragrant Thai-style flavours will warm you right up!

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Easy Peasy Instant Pot Thai Style Pork Curry pinchofnom.com

NutritionPer Serving

  • Calories384
  • Carbs29g
  • Protein39g
  • Fat12g
  • Saturates3.9g
  • Sugars5.7g

Thai Style Pork Curry - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

There’s nothing better than rustling up a satisfying Fakeaway dish quicker than you can order from the takeaway. You can have this fragrant dish prepped and ready in just over an hour!

Our Instant Pot Thai Style Pork curry is warming and tasty without the calories you’d normally get from a restaurant version. We’ve filled ours with plenty of tasty veggies and used dairy-free coconut milk to keep the calories low. 

Inspired by our love for Massaman flavours, we’ve used a tasty blend of ingredients from India (including cumin and cardamom) and Thailand (including lemongrass and tamarind) to create a rich and satisfying fusion dish.

Throw the ingredients into your Instant Pot until the potatoes soften and the pork is nice and tender! You can also cook this recipe in an oven or slow cooker.

What diets is this Instant Pot Thai Style Pork Curry suitable for?

This Instant Pot Thai Style Pork Curry recipe is suitable for dairy-free diets.

It can be made gluten-free as long as you swap out the following ingredients for gluten-free versions; 

  • Beef stock cube

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Instant Pot Thai Style Pork Curry?

Weight Watchers’ new PersonalPoints plan calculates each individual’s Points allowance based on their unique food preferences and goals. This means we’re no longer able to offer exact WW points for our recipes.

The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you’re unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.

Do you need any special ingredients to make Instant Pot Thai Style Pork Curry?

You’ll need Thai fish sauce (also known as Nam Pla) to make this recipe. It’s a clear, golden liquid made from fish that adds a savoury, umami flavour to food. 

We also use Tamarind paste to add a sour, citrus flavour to the dish. It’s a sticky paste made from the fruit of the tamarind tree. 

You should be able to find both of these ingredients at your local supermarket.

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An Instant Pot can rustle up melt-in-the-mouth flavours in quick time!

You’ll need Thai fish sauce (also known as Nam Pla) to make this recipe.

How many calories are in this Instant Pot Thai Style Pork Curry?

There are 384 calories per portion in this Instant Pot Thai Style Pork Curry, which means it falls into our Everyday Light category. 

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!

This Instant Pot Thai Style Pork Curry is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

To make the curry paste, place the onion, garlic and ginger in the Instant Pot (no need to spray with low calorie cooking spray). Sauté and stir for about 4–5 minutes until a little charred around the edges. This will add a hint of smokiness to the finished curry. Transfer to a food processor and set aside.

Step 1 pinchofnom.com

Step 2

Add the chilli flakes, cumin, cardamom, coriander, cinnamon and cloves to the Instant Pot. Sauté, stir well and toast for about 30 seconds until you can smell fragrant flavours being released, taking care not to burn the spices.

Step 2 pinchofnom.com

Step 3

Add the toasted spices to the food processor containing the charred ingredients. Add the lemongrass and water, and blitz to form a coarse paste. Set aside.

Step 3 pinchofnom.com Step 3 pinchofnom.com

Step 4

Spray the Instant Pot with low calorie cooking spray (no need to wash the pot first). Sauté the pork and seal on all sides, stirring, for about 3–4 minutes. Add the curry paste and continue to cook for a further 2–3 minutes, stirring well.

Step 4 pinchofnom.com Step 4 pinchofnom.com

Step 5

Add the potatoes, coconut milk alternative, beef stock, fish sauce, tamarind paste, sweetener or sugar and peanut butter. Stir well to combine all the ingredients then cover with the lid, lock and seal.

Step 5 pinchofnom.com

Step 6

Cook on high pressure for 30 minutes, then perform natural pressure release. When the curry is ready, the chunks of potato will be soft, some will have broken down to thicken the curry sauce and the pork will be tender. If the sauce is too thick for your taste, add a little water to thin it down. If it is too thin for your taste, sauté uncovered  for a short time to reduce further.

Step 7

Just before serving, stir in the torn basil leaves. Sprinkle red chilli slices and a few fresh basil leaves on top. Serve with Basmati rice or other accompaniment of your choice.

Step 7 pinchofnom.com

Thai Style Pork Curry - Pinch of Nom Slimming Recipes

What could I serve with this Instant Pot Thai Style Pork Curry?

This Instant Pot Thai Style Pork Curry is delicious all on its own, or you could serve it with rice. A 50g/125g (cooked) portion of basmati would be 173 cals in total.

Why not put on a Thai-inspired Fakeaway spread by serving it up alongside one or more of these tasty dishes?

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How do you know when Instant Pot Thai Style Pork Curry is cooked?

You should cook this Instant Pot Thai Style Pork Curry until the potatoes soften and the pork is tender. This will take around 2–2 ½ hours.

To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.

How long can you keep Instant Pot Thai Style Pork Curry in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Instant Pot Thai Style Pork Curry in the fridge for approximately 1–2 days or so. 

Can I freeze Instant Pot Thai Style Pork Curry?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Instant Pot Thai Style Pork Curry?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

You can reheat on the stovetop in a covered saucepan over a low heat until piping hot. You may need to add a little water if the sauce appears to be drying out.

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Instant Pot Thai Style Pork Curry

Fancy an Instant Pot Fakeaway? Using slimming friendly ingredients and spices, these fragrant Thai-style flavours will warm you right up!
  • Prep Time
    20 MINS
  • Cook Time
    45 MINS
  • KCals 384
  • Carbs 29G

Ingredients

  • 600 g diced pork all visible fat removed
  • 3 medium potatoes peeled and cut into 3cm (1¼ inch) chunks, approx. 150g each
  • 200 ml coconut dairy-free milk alternative
  • ½ beef stock cube made up with 100 ml boiling water
  • 1 tbsp Thai fish sauce
  • 1 tbsp tamarind paste
  • 1 tbsp white granulated sweetener or sugar
  • 2 tbsp smooth peanut butter
  • 5 g fresh basil leaves stalks removed and roughly torn
  • ¼ small red chilli deseeded and cut into thin slices, for the top
  • a few basil leaves for the top

For the curry paste

  • 1 medium onion peeled and cut into ⅛ pieces
  • 4 cloves garlic peeled and left whole
  • 3 cm piece root ginger (or 1¼ inch) peeled and thinly sliced
  • ½ tsp dried chilli flakes
  • 1 tsp ground cumin
  • ½ tsp ground cardamom
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • 2 lemongrass stalks woody parts removed and finely chopped
  • 3 tbsp water
  • low calorie cooking spray

instant pot

food processor

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Instructions

  1. To make the curry paste, place the onion, garlic and ginger in the Instant Pot (no need to spray with low calorie cooking spray). Sauté and stir for about 4–5 minutes until a little charred around the edges. This will add a hint of smokiness to the finished curry. Transfer to a food processor and set aside.
  2. Add the chilli flakes, cumin, cardamom, coriander, cinnamon and cloves to the Instant Pot. Sauté, stir well and toast for about 30 seconds until you can smell fragrant flavours being released, taking care not to burn the spices.
  3. Add the toasted spices to the food processor containing the charred ingredients. Add the lemongrass and water, and blitz to form a coarse paste. Set aside.
  4. Spray the Instant Pot with low calorie cooking spray (no need to wash the pot first). Sauté the pork and seal on all sides, stirring, for about 3–4 minutes. Add the curry paste and continue to cook for a further 2–3 minutes, stirring well.
  5. Add the potatoes, coconut milk alternative, beef stock, fish sauce, tamarind paste, sweetener or sugar and peanut butter. Stir well to combine all the ingredients then cover with the lid, lock and seal.
  6. Cook on high pressure for 30 minutes, then perform natural pressure release. When the curry is ready, the chunks of potato will be soft, some will have broken down to thicken the curry sauce and the pork will be tender. If the sauce is too thick for your taste, add a little water to thin it down. If it is too thin for your taste, sauté uncovered  for a short time to reduce further.
  7. Just before serving, stir in the torn basil leaves. Sprinkle red chilli slices and a few fresh basil leaves on top. Serve with Basmati rice or other accompaniment of your choice.

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Recipe notes

Tip: We used floury Maris Piper potatoes in this recipe, as they break down and thicken the curry sauce by leaving a chunky potato texture behind. Waxy potatoes don’t work as well as they don’t break down as much.
Tip: Use granulated sweetener that has the same texture and weight as sugar.
                                                                                             

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6 comments

See what others have to say

Joanne BlandSaturday 21st May 2022

Could you advise what pork is best for this recipe please?

Reply

    HollyTuesday 24th May 2022

    Hey Joanne, we used pre-diced pork available in most supermarkets which after looking online looks like it’s usually pork leg. You could also use pork loin steaks and dice them yourself. Hope that helps!

    Reply

Sonia GouldWednesday 16th February 2022

Could you just cook this on the job rather than in the slow
cooker or Instant Pot?

Reply

RachelTuesday 15th February 2022

Hi, do you think this could also be done in the slow cooker?

Reply

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