Thai-style pork salad with red curry dressing

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

4

10m

Note: + 5 mins resting time

10m

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)

Method

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.

STEP 2

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

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. 

Serve with lime wedges

Dietary information

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

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.