- Prep time 25 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
In large saucepan, heat 1 tbsp of the oil over medium-high heat. Add pork; cook, stirring, until golden on all sides, 3 minutes. Season with salt and pepper; transfer to plate.
In same saucepan, heat remaining oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic and curry paste; cook, stirring, 2 minutes. Add broth, scraping up any browned bits from bottom of pan; bring to boil. Stir in coconut milk and fish sauce; season with salt. Reduce heat, simmer until thickened, about 5 minutes.
Return pork to saucepan; add potatoes and lychees. Simmer until potatoes are tender, 15 to 20 minutes. Add bok choy; cook until tender, about 3 minutes. Season with salt and pepper.
To serve, divide curry among bowls. Sprinkle with green onions, peanuts, Thai basil and Thai pepper, if desired.
Nutritional facts PER SERVING: about
- Calories 625
- Total fat 36 g
- Saturated fat 20 g
- Cholesterol 60 mg
- Sodium 1000 mg
- Total carbohydrate 42 g
- Fibre 7 g
- Sugars 16 g
- Protein 33 g
- Iron 6.7 mg