Solo: Red Massamun Curry

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Solo: Red Massamun Curry

Pork in a spicy coconut, Massamun & basil infused curry served on a bed of cauliflower rice.

Ingredients to serve 1

  • ¼ head x cauliflower – grate coarsely
  • 125g x pork mince
  • ¼ x onion – peel & chop finely
  • 1½ x courgettes – slice at an angle (½ cm)
  • ½ tbsp x Massamun Curry Paste (spicy – use to preference)
  • 100ml x coconut milk
  • 3g x basil leaves – remove stalks
  • ¼ x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Cauli rice: Place a pan on medium-high heat with a drizzle of olive oil. Add the grated cauliflower and sauté for 5 minutes. Season with salt and pepper, then set aside and keep warm.

Step 3

Pork mince: Place another pan on medium-high heat with a drizzle of olive oil. When hot, add the pork mince and season with a little salt and pepper. Break it up with a spoon and brown for 2-3 minutes, then remove and set aside.

Step 4

Massamun pork curry: Using the same pan on medium-high heat, add the onion with a pinch of salt and sauté for 5 minutes. Add the courgettes, cook for 3 minutes until golden, then add the pork mince back into the pan with the Massamun Curry Paste and mix well. Pour in the coconut milk and simmer (gently boil) for 1-2 minutes until the courgettes are cooked. Slice the basil leaves thinly, add to the pan and mix through.

Step 5

Serve the cauli rice topped with the Massamun pork curry and a squeeze of lemon juice.