Thai · Dinner
Red Curry with Pork
Pork shoulder simmered in a red curry sauce built from coconut milk, red curry paste, and palm sugar, balanced with fish sauce and lime leaf. Cooked until the meat softens and the sauce thickens, then finished with Thai basil and fresh chili. Served over steamed jasmine rice.
$6
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
612Calories
34.8gProtein
39.6gFat
30.1gCarbs
8.9gSugar
3.2gFiber
1210mgSodium
115mgChol
21.4gSat Fat
890mgPotassium
75mgCalcium
3.6mgIron
0.9mcgVitamin B12
48mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut the pork shoulder into 1-inch cubes. Slice the bell pepper, chili, and lime leaves on a board so everything is ready.
2
Bloom
Heat the vegetable oil and thicker coconut milk in a wok over medium heat. Stir in the red curry paste and cook 2 minutes until fragrant and the oil separates.
3
Simmer
Add the pork cubes and stir 3 minutes until opaque. Pour in remaining coconut milk, fish sauce, palm sugar, and lime leaves. Simmer over medium-low heat 25 minutes until fork-tender and sauce thickens to coat a spoon.
4
Plate
Stir the bell pepper and simmer 3 minutes until softened. Remove from heat, fold in Thai basil until wilted, then spoon over jasmine rice and scatter chili on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder
- 2/3 cup160ml coconut milk, for cooking the paste
- 2/3 cup160ml coconut milk, to thin the curry
- 3 tbsp3 tbsp red curry paste
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp palm sugar
- 44 kaffir lime leaves
- 11 red bell pepper
- 22 small handful Thai basil leaves
- 22 red chili
- 1 1/3 cup220g cooked jasmine rice, to serve
- 2 tsp2 tsp vegetable oil
