Asian, Pork

Thai red curry with pork mince, pumpkin and pineapple


A quick easy red curry pork dish to make midweek.



4 serves

Prep time

10 minutes

Cooking time

20 minutes


  • 1 Tbsp peanut oil

  • 1 brown onion, finely chopped

  • 500 grams pork mince

  • 2 Tbsp Thai red curry paste

  • 270 ml can coconut milk

  • 1/2 cup chicken stock

  • 2 Tbsp fish sauce

  • 2 Tbsp brown sugar

  • 1 Tbsp lime juice

  • 1/4 cup frozen peas

  • Brown Jasmine rice

  • 250 grams pumpkin, cut into small cubes

  • 225 gram tin pineapple pieces, drained


  • Heat a large wok over high heat. Add oil . Add onion. Stir fry for 3 minutes or until softened. Add pork mince stir fry until cooked and brown. Add curry paste. Cook for 1 minute or until fragrant.
  • Add coconut milk and stock. and pumpkin. Bring to the boil. Reduce heat to medium. Simmer stirring occasionally, or until sauce thickens. Add fish sauce, brown sugar, green beans and pineapple pieces. Simmer for 2 minutes until heated through. Stir in lime juice.
  • Spoon mince into bowls with brown rice and naan bread.

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