Gluten Free Fitness

Pork Thai curry with coconut milk

Recipe by
20 min.
| Servings: 8+

A flavoursome pork Thai curry with coconut milk and lots of veggies. Perfect for large dinner parties.

This recipe makes 8+ portions. Freeze leftovers in portion-sized freezer bags for healthy and tasty lunches later in the week!


  • 600g sliced pork
  • Olive oil
  • 1 onion
  • 3 cloves of garlic
  • 250g black beans
  • 250g green beans
  • 4 medium-sized potatoes
  • 1 large sweet potato
  • 1 small head of broccoli
  • 1 small cauliflower
  • 100g bamboo shoots
  • 100g baby corn
  • 100g bean sprouts
  • Juice from ½ lime
  • 1 red chilli
  • 750ml coconut milk
  • Panang curry paste to taste OR red Thai spice to taste
  • Salt
  • Peppar


  1. Dice potatoes. Peel sweet potato and dice. Boil until soft.
  2. In a large wok: Brown onion and garlic in olive oil. Add sliced pork. Fry at a high temperature.
  3. Add vegetables, chilli, lime juice, coconut milk and curry paste.
  4. Add potatoes and sweet potates when soft.
  5. Bring to the boil for 5 minutes. Brocolli, cauliflower and corn should be crunchy – almost raw.
  6. Salt and peppar to taste. Balance coconut milk, curry paste and chilli to get your perfect level of zing!

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