This red curry pork cutlet recipe is a weeknight dinner winner.
Ingredients
Method
Preheat the oven to 200°C (180°C fan-forced).
Peel and cut pumpkin into 1cm thick slices. Slice eggplant into 1cm thick rounds. Peel eschalots and cut in half. Scrunch lime leaves.
Place curry paste, 1/2 cup (125ml) coconut milk, the fish sauce, palm sugar and lime juice in a large bowl; stir to combine. Transfer half the marinade to the baking dish, then stir into the bowl the remaining coconut milk, coconut cream and lime leaves. Add pork cutlets to bowl and turn to coat well in the marinade; season with freshly ground black pepper.
Place the dish in the oven for 10 minutes or until sauce is bubbling. Add pumpkin, eggplant and eschalots to dish; turn to coat in the sauce. Place pork on top.
Cover with foil and roast for 20 minutes.
Remove foil and baste pork with sauce; place tomatoes on top. Increase heat to 220°C (200°C fan-forced), roast, uncovered, for a further 10 minutes until pork is cooked and vegetables are tender.
Top curry with Thai basil and serve with roti.
Wrap roti in foil and heat in the oven for the last 10 minutes of curry cooking time.
Test Kitchen tip
Red curry pork cutlet recipe swaps
Tofu, chicken thighs or thick fish fillets could be used instead of pork cutlets. Cooking time would need to be adjusted.
What is palm sugar?
Palm sugar is made from the sap of the sugar palm tree. It is light brown to black in colour, and usually sold in rock hard cakes. Brown sugar can be used instead.
What is fish sauce?
Fish sauce is made from pulverised, salted, fermented fish, most often anchovies. It has a pungent smell and strong taste, so use sparingly!
