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Thai Red Curry with Pork
Course:
Main Dishes
Cuisine:
Asian, Thai
Main Ingredient:
pork
Method:
Non Instant Pot
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
Author:
Paint the Kitchen Red
A coconut milk-based Thai red curry that is quick, easy, and delicious. Serve with Jasmine rice to make a satisfying meal.
Print Recipe
Ingredients
2
oz.
Maesri brand red curry paste
½ can
14
oz.
(1 can) regular coconut milk
not Lite
1
lb
pork tenderloin
sliced into thin bite-size pieces
1
tablespoon
fish sauce
more to taste
1
teaspoon
brown sugar
or to taste
2
Kaffir lime leaves or 2 teaspoon lime juice
1
cup
red bell pepper
sliced
1
cup
green bell pepper
sliced
½
cup
sliced canned bamboo shoots
2
tablespoon
Thai basil
julienned
Instructions
Heat red curry paste and ½ can of coconut milk in a medium saucepan until boiling. Stir and cook until fragrant, about 1 minute.
Add pork and remaining coconut milk and cook for 5 minutes, until tender.
Stir in fish sauce, brown sugar and kaffir lime leaves or lime juice.
Add bell peppers and bamboo shoots and cook for another 3 minutes until crisp tender.
Taste and adjust with more fish sauce, brown sugar or lime juice.
Sprinkle with basil and serve with Jasmine rice.
Notes
Try and get Maesri brand of curry paste, which is just better than the other brands! It's available online or at an Asian foods stores.