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Instant Pot Thai-Style Pork Curry

  • Prep Time
    20 MINS
  • Cook Time
    45 MINS
  • KCals 384
  • Carbs 29G
4 Servings

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

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.