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This was a favourite recipe in our house, a twist on the old “spag bol”, it a great dish to introduce spicy food to younger children.

Beef Thai Red Curry Bolgnese



  1. heat the oil in a large saucepan over medium-high heat and add the onion and capsicum
  2. Cook for a minute or so, for the veggies to soften
  3. Add the pork mince, five spice and curry paste and, using a spoon or whisk, break the meat into smaller chunks and cook for another five minutes or so, until the mice is brown and cooked evenly
  4. Add the coconut cream and stir well, then reduce to medium and simmer, uncovered, for ten minutes
  5. Add the peas and cook for another five minutes, to warm through
  6. Cook the pasta according to the packet instructions, then drain and add to the mince.
  7. Combine the Thai-talian salad ingredients in a bowl
  8. Serve the pasta and sauce in bowls with the salad as a side