Curried Pork With Rice Paper Crisps


Fragrant, spicy and creamy pork mince is complimented with rice paper crisps

Prep time:15 mins

Cook time:15 mins

Serves: 4


  • 1 tablespoon peanut oil
  • 500g pork mince
  • ½ x 210g jar Five Tastes Thai Green Curry Paste
  • 4-5 spring onions, finely chopped
  • 1 carrot, grated
  • 1 stalk lemongrass, finely chopped (see tip)
  • 1 kaffir lime leaf, finely shredded
  • 15g palm sugar, grated
  • 165ml can coconut milk
  • 8-10 small rice paper sheets
  • Oil, for frying


Step 1

Heat oil in a wok or frypan, add pork mince and cook for 2 minutes or until browned.

Step 2

Add Five Tastes Curry Paste, spring onion, carrot, lemongrass, kaffir lime leaf and palm sugar, cook for 3 minutes, stirring continuously. Stir in coconut milk and bring to the boil. Remove from heat, cover and keep warm.

Step 3

Heat some oil in a wok and cook rice paper sheets one at a time by carefully placing in oil and pushing down with the back of a large soup ladle. Cook for a few seconds until changed in colour and appearance. Remove from oil and drain on absorbent paper.

Step 4

Serve pork mince in rice paper crisps, garnished with chopped chilli. Serve immediately.

Tasty Tip!

Remove outer layers from lemongrass and chop the inner white section of the lower part of stem. Alternatively serve pork mince in with lettuce cups.

Curried Pork With Rice Paper Crisps
Average user rating:
  • 5

Featured in this recipe

  • Thai Green Curry Paste

    Thai Green Curry Paste

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