Red Pork Curry
Dive into the bold and aromatic flavors of Red Pork Curry, a quintessential Thai dish that's both comforting and vibrant. Tender pork shoulder cubes are simmered to perfection in a rich, creamy blend of spiced red curry paste and velvety coconut milk. Infused with the citrusy fragrance of kaffir lime leaves and a touch of sweetness from palm sugar, this curry strikes the perfect balance of savory, sweet, and spicy. Baby eggplants add a delicate texture, while fresh Thai basil leaves and a red chili garnish provide a burst of freshness and color. Ready in just 50 minutes, this one-pot meal is perfect for weeknight dinners or special occasions, and is best served with steamed jasmine rice to soak up every last drop of the luscious sauce. Whether you're a curry enthusiast or a Thai food newcomer, this Red Pork Curry is sure to become a new favorite.
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Recipe Information
Ingredients
- 500 grams pork shoulder (cut into 1-inch cubes)
- 3 tablespoons red curry paste
- 400 milliliters coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 3 pieces kaffir lime leaves (sliced thinly)
- 1 handful Thai basil leaves
- 8 pieces baby eggplants (halved)
- 1 piece red chili (sliced thinly, for garnish)
- 100 milliliters water
- 0.5 teaspoon salt
Instructions
Heat the vegetable oil in a large wok or deep skillet over medium heat.
Add the red curry paste and stir-fry for 1-2 minutes, until fragrant.
Pour in half of the coconut milk and stir it with the curry paste. Cook for 4-5 minutes until the mixture thickens and the oil begins to separate.
Add the cubed pork shoulder to the wok, stirring to coat the meat in the curry mixture. Cook for 5-6 minutes until the pork is partially cooked through.
Pour in the remaining coconut milk, water, fish sauce, and palm sugar. Stir to combine and bring the curry to a gentle simmer.
Add the sliced kaffir lime leaves, baby eggplants, and a pinch of salt. Stir gently and let the curry simmer uncovered for 20 minutes, or until the pork is tender and the eggplants are cooked through.
Taste the curry and adjust seasoning with additional fish sauce, salt, or sugar if needed.
Turn off the heat and stir in the Thai basil leaves until wilted.
Garnish with sliced red chili and serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5007 mg | 218% | |
| Total Carbohydrate | 107.7 g | 39% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 71.8 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4173 mg | 89% | |
*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.
