Pork Stew Thai Style
Dive into the warm, aromatic flavors of Thailand with this luscious Pork Stew Thai Style. Tender cubes of pork shoulder are simmered in a creamy coconut milk base infused with bold red curry paste, fragrant lemongrass, and zesty kaffir lime leaves. Hearty baby potatoes, carrots, and onions soak up the richly spiced broth, while fish sauce and palm sugar add a perfect balance of savory and sweet. Garnished with fresh Thai basil and cilantro, and served with a squeeze of lime, this one-pot wonder is as comforting as it is exotic. Perfect for family dinners or entertaining, this stew brings the vibrant taste of Thai cuisine to your table with ease.
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Recipe Information
Ingredients
- 1 pound pork shoulder (cut into 2-inch cubes)
- 14 ounces coconut milk
- 2 cups chicken or pork stock
- 2 lemongrass stalks (trimmed and smashed)
- 1 inch galangal (thinly sliced, or substitute with ginger)
- 4 kaffir lime leaves (torn into pieces)
- 2 tablespoons red curry paste
- 3 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 8 baby potatoes (halved)
- 2 carrots (sliced into 1-inch pieces)
- 1 onion (roughly chopped)
- 1 handful Thai basil leaves (for garnish)
- 1 lime wedges (for serving)
- 2 tablespoons vegetable oil
- 1 handful fresh cilantro (for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the red curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
Add the pork shoulder cubes to the pot and brown the meat on all sides, about 5 minutes.
Stir in the coconut milk, chicken or pork stock, lemongrass, galangal, and kaffir lime leaves.
Bring the mixture to a gentle simmer, then lower the heat and cover the pot. Cook for 45 minutes, stirring occasionally.
Add the baby potatoes, carrots, and onion to the pot. Stir well to combine.
Season the stew with fish sauce and palm sugar. Simmer for another 30-40 minutes, or until the pork is tender and the vegetables are fully cooked.
Taste and adjust the seasoning if needed, adding more fish sauce or a pinch of sugar to balance the flavors.
Remove the lemongrass, galangal, and kaffir lime leaves before serving.
Ladle the pork stew into bowls and garnish with fresh Thai basil leaves and cilantro.
Serve hot with lime wedges on the side for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1674 mg | 73% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 15.3 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
