Thai · Dinner
Thai Pork Curry Rice
Ground pork simmered with red curry paste, coconut milk, Thai basil and fish sauce, served over steamed jasmine rice. The sauce balances chili heat with palm-sugar sweetness and lime acidity, finished with sliced chili and basil leaves for a fragrant, spoonable weeknight curry.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
612Calories
32.4gProtein
34.8gFat
45.1gCarbs
8.7gSugar
3.6gFiber
1180mgSodium
124mgChol
18.9gSat Fat
780mgPotassium
65mgCalcium
3.4mgIron
0.9mcgVitamin B12
42mgVitamin C
gluten-free
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Mince the garlic, slice the bell pepper and chili, and pick the Thai basil leaves so everything is ready beside the stove.
2
Saute
Heat the oil in a wok over medium heat and fry the curry paste with the garlic for 1 minute until fragrant and the oil separates.
3
Sear
Add the pork to the wok, break it up with a spatula, and cook over medium-high heat for 4 minutes until no pink remains and the meat browns.
4
Simmer
Pour in the coconut milk, fish sauce and palm sugar, then simmer over medium-low heat for 8 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon; keep the heat gentle so the coconut milk does not split.
5
Finish
Stir in the bell pepper and cook 2 minutes until tender-crisp, then remove from the heat and fold in the Thai basil until wilted.
6
Plate
Spoon the curry over the steamed jasmine rice in a bowl, scatter the sliced red chili on top, and serve with a lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground pork
- 1 cup240ml coconut milk
- 2 tbsp2 tbsp red curry paste
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp palm sugar
- 4 cloves4 cloves garlic
- 11 red bell pepper
- 22 small handful Thai basil leaves
- 22 fresh red chili
- 2 tsp2 tsp vegetable oil
- 1 1/2 cup280g jasmine rice, cooked
- 22 lime wedge, for serving
