Servings: 4 · Prep Time: 15 mins · Cooking Time: 15 mins
Total Time: 30 mins

Dinner | Lunch | Salads & Starters

This dish works great as a starter or a main course. Its really authentic and inspired from the East of Thailand. You can serve the meat either cold or slightly warm.


  • Minced Pork (500g)
  • Baby Lettuce
  • Cherry tomato
  • Celery (3 sticks)
  • Red Onion
  • Coriander (1 cup)
  • Red Curry Paste (1 or 2 tbsp)
  • Cashew Nuts (handful)
  • Olive Oil (drizzle)
  • Salt & Pepper (to taste)
  • Thai Basil (optional)
  • Fish Sauce (optional)
  • Lime Juice (optional)


Fry the minced pork in a drizzle of olive oil. Once it is lightly browned, add your homemade curry paste (see our separate recipe under sauces), chopped onion and celery (don't overcook them) and as you turn off the heat and in your fresh coriander and cashew nuts.

Serve on baby lettuce and garnish with cherry tomatoes, more coriander and optional Thai basil.

If serving cold and it dries out, then add some fish sauce and lime juice.

Tip: This dish will last 2 days in the fridge if well covered.