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
- 1.25 lb pork shoulder, boneless and trimmed
- 3 tbsp Thai red curry paste
- 13.5 oz coconut milk, full-fat
- 1 whole red bell pepper
- 8 oz bamboo shoots, canned
- 1 tbsp fish sauce
- ¼ cup fresh basil or cilantro, chopped (optional)
Instructions
- 1
Cut pork shoulder into 1-inch cubes, trimming excess fat as you go.
- 2
Slice red bell pepper into 1-inch strips. Drain and rinse bamboo shoots.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers.
- 4
Work in two batches: sear pork 2 min per side until golden, ~8 min total.
- 5
Return all pork to the skillet. Stir in curry paste until it coats the meat.
- 6
Pour in coconut milk and fish sauce. Stir, then add bell pepper and bamboo shoots.
- 7
Simmer gently over medium for 10 minutes until pork is tender and sauce thickens.
- 8
Taste and adjust with extra fish sauce or salt. Stir in basil if using.
- 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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