Thai Red Curry Recipe with Pork | Creamy Thai Basil Coconut Curry
FineDiningIndian
April 15, 2016
This Thai red curry recipe is a rich and aromatic curry made with tender pork shoulder, red curry paste, coconut milk, Thai basil, onions, spring onions and colourful vegetables. The pork is cooked until soft before being finished in a creamy coconut-based sauce, giving the curry a deep flavour and smooth texture.
Fresh Thai basil gives this Thai pork curry recipe its distinctive fragrance, while the red curry paste adds heat and complexity. You can adjust the vegetables depending on what you have available, making this pork red curry flexible enough for an everyday meal while still feeling like a restaurant style recipe.
Serve this creamy coconut milk pork curry with steamed jasmine rice for a complete Thai-style dinner.
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Ingredients
Adjust Servings
| 800 g pork shoulder, diced | |
| 4tbsp Thai red curry paste | |
| 400 ml coconut milk | |
| 150 g red onion, roughly chopped | |
| 100g bell pepper, sliced | |
| 60g spring onions, cut into pieces | |
| 20g fresh Thai basil leaves and stems | |
| 2tbsp neutral cooking oil | |
| 200 ml water, for pressure cooking the pork | |
| salt, or to taste |
Optional vegetables
| 100 g Thai aubergine | |
| 100g cherry tomatoes | |
| 1 red chilli, sliced, for garnish |
Nutritional Information
680 kcal
Calorie
42 g
Protein
18 g
Carbohydrate
50 g
Fat
–4 g
Fiber
Directions
1.
Prepare the pork
Cut the pork shoulder into bite-sized pieces. Add approximately 2 tablespoons of red curry paste, a few Thai basil stems, some onion trimmings and salt. Mix thoroughly so the pork is well coated.
Transfer the seasoned pork to a pressure cooker and add enough water to help it cook. Pressure-cook until the meat becomes soft and tender. Allow the pressure to release naturally before opening.
This gives the Thai pork curry recipe tender pieces of pork that absorb the curry sauce well.
Mark as complete
2.
Start the red curry sauce
Heat around 2 tablespoons of neutral oil in a large saucepan.
Add chopped onions and sauté until slightly softened. Stir in more Thai red curry paste and cook briefly so the flavours become aromatic.
Mark as complete
3.
Add Thai basil and vegetables
Add some Thai basil leaves and the prepared vegetables such as red onion, pepper and spring onion.
Stir-fry briefly without overcooking them so they retain some texture.
This creates the vegetable base for the pork red curry.
Mark as complete
4.
Add coconut milk
Pour in approximately 400 ml coconut milk and mix well.
Bring the sauce gently to a boil, stirring so the coconut cream and liquid combine into a smooth sauce. Add a little more red curry paste if you prefer a stronger or spicier Thai red curry recipe.
Mark as complete
5.
Add the cooked pork
Add the tender cooked pork to the coconut curry sauce.
Simmer gently so the meat absorbs the flavours of the red curry paste, coconut milk and Thai basil.
Add the spring onions and remaining Thai basil leaves.
Taste and adjust the salt or spice level if required. Simmer briefly until the sauce reaches a rich, creamy consistency.
Mark as complete
6.
Finish the curry
Add the spring onions and remaining Thai basil leaves.
Taste and adjust the salt or spice level if required. Simmer briefly until the sauce reaches a rich, creamy consistency.
Add the spring onions and remaining Thai basil leaves.
Taste and adjust the salt or spice level if required. Simmer briefly until the sauce reaches a rich, creamy consistency.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*
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