Pork Curry with Lychees

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • 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
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Lunch & Dinner

Pork Curry with Lychees