Thai Style Pork Stew
Experience the rich, aromatic flavors of Thailand with this comforting Thai Style Pork Stew. Tender, melt-in-your-mouth pork shoulder is slow-simmered in a velvety coconut milk broth infused with red curry paste, fragrant garlic, zesty ginger, and a perfect balance of fish sauce, soy sauce, lime juice, and brown sugar. Rounded out with hearty baby potatoes and sweet carrots, this one-pot wonder is a symphony of bold, sweet, savory, and tangy flavors. Finished with vibrant cilantro and served alongside steamed jasmine rice, this easy-to-make stew is perfect for cozy family dinners or impressive entertaining. Ready in just over an hour, this Thai-inspired recipe elevates classic comfort food to new, exotic heights.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 14 ounces coconut milk
- 2 cups chicken broth
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons red curry paste
- 1 yellow onion (diced)
- 2 carrots (peeled and cut into chunks)
- 1 pound baby potatoes (halved)
- 3 kaffir lime leaves (optional)
- 0.25 cup fresh cilantro (for garnish, chopped)
- 2 tablespoons vegetable oil
Instructions
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the pork shoulder cubes and sear on all sides until golden brown. Work in batches if needed to avoid overcrowding the pan. Remove the pork and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Stir in the red curry paste and cook for an additional 1-2 minutes to bloom the flavors.
Return the seared pork to the pot and stir to coat in the aromatics.
Pour in the coconut milk, chicken broth, fish sauce, soy sauce, lime juice, and brown sugar. Add the kaffir lime leaves if using. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 60 minutes, stirring occasionally.
After 60 minutes, add the carrots and baby potatoes to the pot. Continue to simmer, covered, for an additional 30 minutes, or until the vegetables are tender and the pork is fork-tender.
Taste the stew and adjust seasoning as needed (add more fish sauce for saltiness, lime juice for acidity, or brown sugar for sweetness).
Remove the kaffir lime leaves before serving.
Serve hot, garnished with chopped fresh cilantro. Pair with steamed jasmine rice for a complete meal.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 12.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1081 mg | 23% | |
*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.
