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Thai-style pork salad with red curry dressing

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  • Gluten free
  • Dairy free
  • Egg free
  • Lactose free
  • Nut free
  • Sesame free
  • Wheat free

This hassle-free pork salad gives traditional Thai food a tasty twist. Drizzled with a red curry dressing, it’s a must-try dish.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time

Ingredients

  • 500g Coles Australian Pork Scotch Fillet Steak
  • 1/3 cup (100g) red curry paste
  • 1 tbs peanut oil
  • 1/2 cup (125ml) Coles
  • Coconut Cream
  • 1 green oak leaf lettuce, leaves separated
  • 1 red capsicum, seeded, thinly sliced
  • 4 Coles Australian Qukes Baby Cucumbers, thinly sliced lengthways
  • 1/2 cup basil leaves
  • 1/3 cup coriander leaves
  • 1 red onion, thinly sliced
  • 1 long red chilli, sliced (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Spread the pork with half the curry paste. Heat oil in a medium frying pan over medium-high heat. Add the pork and cook for 4 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Slice.

  2. Step 2

    Meanwhile, whisk the remaining curry paste and coconut cream in a small bowl.

  3. Step 3

    Arrange lettuce on a serving platter. Top with the capsicum, cucumber, pork, basil, coriander, onion and chilli, if using. Drizzle with the dressing to serve.

Recipe tip

Serve with lime wedges.

Nutrition Information

PER SERVE

Energy: 1716kJ/411 Cals (20%)

Protein: 19g (38%)

Fat: 25g (36%)

Sat fat: 10g (42%)

Carb: 22g (7%)

Sugar: 7g (8%)

Fibre: 8g (27%)

Sodium: 734mg (%)

Thai-style pork salad with red curry dressing

Thai-style pork salad with red curry dressing
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time
Ingredients
  • 500g Coles Australian Pork Scotch Fillet Steak
  • 1/3 cup (100g) red curry paste
  • 1 tbs peanut oil
  • 1/2 cup (125ml) Coles
  • Coconut Cream
  • 1 green oak leaf lettuce, leaves separated
  • 1 red capsicum, seeded, thinly sliced
  • 4 Coles Australian Qukes Baby Cucumbers, thinly sliced lengthways
  • 1/2 cup basil leaves
  • 1/3 cup coriander leaves
  • 1 red onion, thinly sliced
  • 1 long red chilli, sliced (optional)
    Description

    This hassle-free pork salad gives traditional Thai food a tasty twist. Drizzled with a red curry dressing, it’s a must-try dish.

    Method

    1. Step 1

      Spread the pork with half the curry paste. Heat oil in a medium frying pan over medium-high heat. Add the pork and cook for 4 mins each side or until browned and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Slice.

    2. Step 2

      Meanwhile, whisk the remaining curry paste and coconut cream in a small bowl.

    3. Step 3

      Arrange lettuce on a serving platter. Top with the capsicum, cucumber, pork, basil, coriander, onion and chilli, if using. Drizzle with the dressing to serve.