Panang Pork Curry

This wonderfully spicy and aromatic Thai curry would normally be around 10+ syns per serving, as the base of the sauce is made with coconut milk. With a little Slimming World knowhow I have managed to reduce the syns in this recipe down significantly without loosing any of the richness and flavour. 

Makes 3 Servings

Cooking Time 15 Minutes approximate

Syn Value on Extra Easy - 2 syns

Ingredients

500g x Pork Fillet or Tenderloin Thinly Sliced
2 x Pots Muller Fat Free Coconut with hint Vanilla Yogurt
1 x Red Pepper Diced
1 x Red Onion Diced

Handful of Mange Tout Halved

3 x Level Tbsp Thai Red Curry Paste
2 x Tsp Sweetener
1 x Tbsp Light Soy Sauce
1/2 x Tbsp Fish Sauce

2 x Tsp Cornflower

2 x Tbsp Warm Water

4 x Kaffir Lime Leaves Fresh Shredded

2-3 Sprigs Tarragon Leaves Only

Frylight (Coconut if Possible)

1. Spray wok with Frylight and put on medium heat. Add onions and peppers and saute till just softened. Transfer to a dish and set to one side.

2. Spray wok with Frylight again and add the red curry paste and cook for 1 or 2 minutes, then add the pork and cook till all the meat is sealed.

3. In a small jug add cornflower and warm water and mix well. Add 1 1/2 pots of yogurt only and mix thoroughly.

4. Pour in yogurt and cornflower mixture and add the onions and peppers into the wok and heat for another 2 minutes.

5. Add sweetener soy and fish sauce and shredded kaffir lime leaves and half tarragon leaves to the wok and heat for another 3-5 minutes.

6. To serve top with 1/2 the pot of yogurt and sprinkled with the rest of the tarragon.

*I have swapped Sweet Basil for Tarragon which works perfectly and easier to find but if you can get hold of Sweet Basil use this instead. If you are unable to find fresh Kaffir Lime leaves the zest of 1 Lime and about 1/4 Zest of 1 Lemon can be used as a substitute. The meat in the recipe can be swapped to one of your choice. Prawns, beef, chicken, lamb and turkey would all work well.*