Thai Pork Curry
Delve into the rich, aromatic flavors of Thai cuisine with this tantalizing Thai Pork Curry. Tender chunks of pork shoulder are simmered in a luscious coconut milk base infused with fragrant red curry paste, kaffir lime leaves, and lemongrass for an authentic depth of flavor. Sweet hints of palm sugar and the savory umami of fish sauce create a perfectly balanced dish, while vibrant slices of zucchini and carrot add texture and color. Ready in just under an hour, this curry is ideal for cozy weeknight dinners or entertaining guests. Garnished with fresh Thai basil and sliced red chili, this dish is best served with steamed jasmine rice or silky rice noodles, making it a true comfort food classic. Perfect for anyone craving a quick and easy homemade taste of Thailand, this one-pot wonder will leave your kitchen smelling heavenly.
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Recipe Information
Ingredients
- 500 grams Pork shoulder (cut into 1-inch cubes)
- 400 ml Coconut milk
- 3 tablespoons Red curry paste
- 2 tablespoons Vegetable oil
- 1 tablespoon Palm sugar (or brown sugar)
- 2 tablespoons Fish sauce
- 200 ml Chicken stock
- 2 stalks Lemongrass (bruised and cut into 2-inch pieces)
- 4 leaves Kaffir lime leaves
- 1 handful Thai basil leaves (optional, for garnish)
- 1 piece Red chili (sliced, for garnish)
- 1 medium piece Carrot (sliced into rounds)
- 1 medium piece Zucchini (sliced into half-moons)
- 1 pinch Salt
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the red curry paste and stir-fry for 2-3 minutes until fragrant.
Stir in the cubed pork and cook for 5 minutes, coating it well with the curry paste.
Pour in the coconut milk and chicken stock, stirring to combine.
Add the lemongrass pieces, kaffir lime leaves, and palm sugar. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
Add the carrot and zucchini slices, and let the curry cook for another 10-15 minutes, or until the vegetables are tender.
Stir in the fish sauce and adjust seasoning with a pinch of salt if needed.
Remove the lemongrass pieces before serving.
Garnish with Thai basil leaves and sliced red chili for added flavor and color.
Serve hot with steamed jasmine rice or rice noodles.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 4078 mg | 177% | |
| Total Carbohydrate | 77.7 g | 28% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 51.3 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2974 mg | 63% | |
*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.
