Using ready-made curry paste plus key Thai ingredients such as chilli, soy sauce, and coconut milk makes this authentic-tasting curry a quick and easy midweek choice. This recipe is a mouthwatering leftovers idea from our harissa-glazed pork leg with jeweled bulgur wheat and quinoa dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
For the rice, place the coconut cream and 400ml (14fl oz) water in a medium pan, bring to the boil, add the rice and cook according to the packet instructions. Meanwhile, steam the sweetcorn for 5‑8 minutes, until tender. Drain and set aside.
Heat the oil in a medium pan and fry the curry paste until fragrant. Add the coconut milk and soy sauce and mix well. Simmer for 5 minutes. Add the chilli and peanut butter and stir well to combine before adding the leftover pork and baby sweetcorn. Cook on a low–medium heat for 5 minutes. Squeeze the lime juice over the curry and serve with the coconut rice.
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Please note that 200g (7oz) pork is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.