Almost-homemade pork massaman

We’ve made this classic Thai curry super-easy to pull together by using a handy fresh ingredients pack and ready-made curry paste

By , 10 October 2016
Almost-homemade pork massaman
  • Ready in: 40 mins
  • Serves: 6
  • Price: £1.95 per serving
Nutritional Info
Each 323 serving contains
  • Cals 559
  • Fat 22.0
  • Sat Fat 7.4
  • Sugar 2.9
  • Salt 0.97
of your reference intake.
Typical energy values per 100g: 724kJ/173kcal.
  • 2 large potatoes, cut into large cubes
  • 85g unsalted peanuts
  • 1 x 100g pack Grower’s Selection Thai Selection
  • 2tbsp rapeseed oil
  • 1 Butcher’s Selection British Pork Whole Fillet, cut into 2cm cubes
  • 2 x 200g pouch Coconut Milk (Reduced Fat)
  • 3tbsp Chosen by you Red Thai Curry Paste
  • 3 dried kaffir lime leaves
  • Small handful Grower’s Selection Thai Basil (or standard basil)
  • Cook the potatoes in boiling water for 5 mins until tender. Drain.

  • Dry-fry the peanuts in a nonstick frying pan, stirring, for 2 mins to toast. Leave to cool, then chop finely. Reserve a little for garnish.

  • Peel and finely chop the shallots, garlic and galangal from the Thai Selection pack. Deseed and slice the chillies and finely chop the lemongrass.

  • Heat the oil in a large pan and add the shallot, garlic, galangal, chillis and lemongrass. Stir-fry for 1-2 mins until soft. Add the pork and stir-fry for 3 mins.

  • Add the chopped peanuts, coconut milk, curry paste and kaffir lime leaves. Simmer gently for 10 mins. Add the potatoes and cook for 2 mins more.

  • Stir half of the basil into the curry. Sprinkle the rest on top with the reserved peanuts and serve.