20-Min Red Pork & Rice
Tender pork belly simmered in a bright Thai red curry paste with coconut milk, served over warm jasmine rice. Sweet, savory, and done in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb pork belly or shoulder, sliced thin
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk, full-fat
- 2 cups jasmine rice, cooked
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add pork slices in a single layer and sear 90 seconds per side until edges brown. Work in batches if needed.
- 3
Stir in curry paste until it coats the pork, about 30 seconds. Pour in coconut milk and scrape any browned bits.
- 4
Simmer over medium for 8 minutes, stirring occasionally, until sauce thickens and pork is tender.
- 5
Stir in fish sauce and sugar. Taste and adjust seasoning if needed.
- 6
Serve over warm jasmine rice. Drizzle sauce over the top.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring spoons
- bowl for serving
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