Thai Red Pork Curry with Corn and Peas
Dive into the bold, fragrant flavors of Thailand with this Thai Red Pork Curry with Corn and Peas—a perfect blend of spice, sweetness, and creaminess. Tender slices of pork shoulder or loin are simmered in a luscious coconut milk sauce infused with red curry paste, aromatic lime leaves, and a touch of brown sugar for balance. Bright pops of sweet corn and peas add vibrant color and texture, while fresh basil leaves and optional red chili slices bring a fresh, herby finish. Served with steamed jasmine rice, this easy one-pan recipe is a crowd-pleaser, coming together in just 35 minutes and delivering authentic Thai flavors right to your table. Whether you're a curry lover or exploring Thai cuisine for the first time, this hearty and satisfying dish is sure to impress.
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Recipe Information
Ingredients
- 500 g pork shoulder or pork loin, thinly sliced
- 3 tbsp red curry paste
- 400 ml coconut milk
- 200 ml chicken stock
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 3 lime leaves, torn
- 150 g sweet corn kernels
- 150 g peas (fresh or frozen)
- 1 tbsp vegetable oil
- 10 fresh basil leaves
- 1 red chili, thinly sliced (optional, for garnish)
- steamed jasmine rice (to serve)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and stir until the curry paste is fully incorporated.
Add the lime leaves, fish sauce, and brown sugar, and mix well. Cook for another 2 minutes.
Add the sliced pork to the skillet and stir to coat the meat in the sauce. Cook for 5-7 minutes, stirring occasionally, until the pork is mostly cooked through.
Pour in the chicken stock and bring the mixture to a simmer.
Add the sweet corn and peas to the skillet, stirring to combine. Cook for an additional 5-7 minutes, or until the vegetables are tender and the pork is fully cooked.
Taste the curry and adjust seasoning if needed by adding more fish sauce or sugar.
Turn off the heat and stir in the fresh basil leaves.
Serve the curry hot, topped with sliced red chili (if using), alongside steamed jasmine rice.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 15.5 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 738 mg | 16% | |
*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.
