Thai-Style Pork Curry
This Thai-style dish is a real treat… Using slimming friendly ingredients and spices, these fragrant flavours will warm the whole family right up!
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NutritionPer Serving
- Calories391
- Carbs30g
- Protein39g
- Fat12g
- Saturates4.1g
- Sugars6.2g
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!
Our Thai-Style Pork curry is warming and tasty without the calories you’d normally get from a restaurant or takeaway 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.
Watch it bubble away in the oven until the potatoes soften and the pork is nice and tender! You can also cook this recipe in your slow cooker or in an instant pot.
What diets is this Thai-Style Pork Curry suitable for?
This 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 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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‘Easy to make and full of flavour’
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You’ll need Thai fish sauce (also known as Nam Pla) to make this recipe.
We’ve used sticky Tamarind paste to give our curry hints of sourness!
How many calories are in this Thai-Style Pork Curry?
There are 391 calories per portion in this 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 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
Preheat the oven to 160°C. To make the curry paste, place a large non-stick frying pan over a high heat (no need to spray with low calorie cooking spray). As soon as the frying pan is hot, add the onion, garlic and ginger, stir and toast 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
Reduce the heat to medium and add the chilli flakes, cumin, cardamom, coriander, cinnamon and cloves. 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 frying pan with low calorie cooking spray (no need to wash the frying pan first), and place on a medium heat. When the frying pan is hot, add 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
Transfer the pork and curry paste to a large casserole dish. 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.
Step 6
Place in the preheated oven and cook for 2–2 ½ hours, stirring halfway through and checking it’s not drying out. Add a little water if needed. 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 more water to thin it down. If it is too thin for your taste, cook 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 Thai-Style Pork Curry?
This 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 Thai-Style Pork Curry is cooked?
You should cook this 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 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 Thai-Style Pork Curry in the fridge for approximately 1–2 days or so.
Can I freeze 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 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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Thai-Style Pork Curry
Using slimming friendly ingredients and spices, the fragrant flavours in this Thai-style curry will warm the whole family right up!
-
Prep Time
20 MINS
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Cook Time
2 HR
- KCals 391
- Carbs 30G
Instructions
- Preheat the oven to 160°C. To make the curry paste, place a large non-stick frying pan over a high heat (no need to spray with low calorie cooking spray). As soon as the frying pan is hot, add the onion, garlic and ginger, stir and toast 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.
- Reduce the heat to medium and add the chilli flakes, cumin, cardamom, coriander, cinnamon and cloves. 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 frying pan with low calorie cooking spray (no need to wash the frying pan first), and place on a medium heat. When the frying pan is hot, add 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.
- Transfer the pork and curry paste to a large casserole dish. 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.
- Place in the preheated oven and cook for 2–2 ½ hours, stirring halfway through and checking it’s not drying out. Add a little water if needed. 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 more water to thin it down. If it is too thin for your taste, cook, 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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JennySunday 6th March 2022
Tried this but just seemed bland?
HollyMonday 7th March 2022
Hi Jenny, if this recipe wasn’t quite to your taste you could try increasing the spices used in the curry paste in steps 1-3. Hope that helps!
Emma LovellFriday 4th February 2022
If using chicken, does it need to cook for less time? thank you
SharonWednesday 9th February 2022
Hi Emma, diced chicken will cook more quickly than diced pork so I would suggest cooking for about 1 – 1 1/2 hours and then checking on it. The potato will need time to soften and break down a little as this thickens the sauce, so you will need to check on it and cook for a little longer if needed. It will probably take less than 2 hours in total, but as we haven’t tested this recipe with chicken, these are only guidelines. Hope you enjoy the recipe!
Lisa murtaghThursday 3rd February 2022
Hi, can you substitute peanut butter powder for the peanut butter?
HollyFriday 4th February 2022
Hey Lisa, yes you can substitute for regular peanut butter just remember to alter the calories accordingly, hope that helps!
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