Thai · Dinner
Pork Curry with Pickled Bamboo
Braised pork shoulder simmered in a red curry paste base with coconut milk, fish sauce, and palm sugar, finished with tangy pickled bamboo shoots and Thai basil. The sour, funky bamboo cuts through the rich coconut broth, balancing sweet, salty, and sour notes. Served over jasmine rice.
$6
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
34.8gFat
38.9gCarbs
9.1gSugar
3.2gFiber
1685mgSodium
140mgChol
17.9gSat Fat
890mgPotassium
70mgCalcium
3.8mgIron
0.9mcgVitamin B12
15mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
cut the pork into 1-inch chunks, slice the pickled bamboo shoot and chili, and tear the kaffir lime leaves.
2
Bloom
heat the vegetable oil in a heavy pot over medium heat and stir in the red curry paste for 1 to 2 minutes until fragrant and glossy red.
3
Sear
add the pork chunks and cook over medium-high heat for 4 to 5 minutes, turning occasionally, until lightly browned on most sides.
4
Simmer
pour in the coconut milk and chicken stock with the kaffir lime leaves and simmer over medium-low heat for 30 minutes until the pork is fork-tender.
5
Finish
stir in the fish sauce, palm sugar, and pickled bamboo shoot, then simmer over low heat for 5 minutes until heated through.
6
Plate
ladle the curry over jasmine rice and scatter the Thai basil leaves and sliced chili on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 4 tbsp4 tbsp red curry paste
- 1 cup240ml coconut milk
- 2 tbsp2 tbsp fish sauce
- 1 cup150g pickled bamboo shoot
- 1/2 cup20g Thai basil leaves
- 2 tsp2 tsp palm sugar
- 2 tbsp2 tbsp vegetable oil
- 44 kaffir lime leaves
- 22 fresh red chili
- 1 1/3 cup320ml chicken stock
- 1 1/2 cup300g jasmine rice, cooked
