Thai Red Curry Pork
Tender pork simmered in aromatic red curry paste and coconut milk with bell peppers and bamboo shoots. A complete, fragrant dinner ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut pork shoulder into 1-inch cubes, trimming excess fat as you go.
Step 2
Slice red bell pepper into 1-inch strips. Drain and rinse bamboo shoots.
Step 3
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers.
Step 4
Work in two batches: sear pork 2 min per side until golden, ~8 min total.
Step 5
Return all pork to the skillet. Stir in curry paste until it coats the meat.
Step 6
Pour in coconut milk and fish sauce. Stir, then add bell pepper and bamboo shoots.
Step 7
Simmer gently over medium for 10 minutes until pork is tender and sauce thickens.
Step 8
Taste and adjust with extra fish sauce or salt. Stir in basil if using.
Step 9
Serve over jasmine rice or with naan bread.
Tools you’ll need
- large skillet or wide saucepan (12-inch)
- cutting board
- chef's knife
- wooden spoon
- measuring spoons
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