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!
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NutritionPer Serving
- Calories384
- Carbs29g
- Protein39g
- Fat12g
- Saturates3.9g
- Sugars5.7g
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.
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 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 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 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 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 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.
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?
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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6 comments
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Joanne BlandSaturday 21st May 2022
Could you advise what pork is best for this recipe please?
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!
Sonia GouldWednesday 16th February 2022
Could you just cook this on the job rather than in the slow
cooker or Instant Pot?
HollyThursday 17th February 2022
Hey Sonia, we have 3 methods for this recipe Slow Cooker, Instant Pot and Oven hope that helps!
RachelTuesday 15th February 2022
Hi, do you think this could also be done in the slow cooker?
SharonTuesday 15th February 2022
Hi Rachel, yes, this recipe can be cooked in the slow cooker. We have the recipe here Slow Cooker Thai Style Pork Curry. Do hope you enjoy it!
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