A rich and aromatic Thai red curry made with tender pork, creamy coconut milk, Thai red curry paste, peppers, bamboo shoots and fragrant Thai basil.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 4
Cuisine: Thai
Course: Main Dish
Tags: Thai Red Curry · Pork Recipes · Thai Recipes · Coconut Curry · Quick & Easy · Curry Recipes
Ingredients
For the Curry
- 2 tbsp vegetable oil
- 2–3 tbsp Thai red curry paste, to taste
- 400g pork loin, thinly sliced
- 400ml coconut milk
- 120ml chicken stock
- 2 kaffir lime leaves, torn into pieces
- 1 tbsp fish sauce, or soy sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup bamboo shoots, drained
- ½ cup Thai basil leaves
- 1 tbsp fresh lime juice
To Garnish
- Fresh red chillies, sliced, optional
To Serve
- Cooked jasmine rice
Method
1. Cook the pork
Heat the vegetable oil in a large frying pan or wok over medium heat.
Add the sliced pork and stir-fry until browned but not fully cooked.
Remove the pork from the pan and set aside.
2. Cook the curry paste
Add the Thai red curry paste to the same pan.
Stir-fry for 1–2 minutes, stirring constantly, until fragrant and the oil begins to separate from the paste.
3. Add the coconut milk
Pour in the coconut milk and chicken stock.
Stir well to combine.
Add the torn kaffir lime leaves and bring the curry to a gentle simmer.
4. Return the pork
Add the pork back to the pan.
Simmer for approximately 5 minutes, allowing the pork to cook through and absorb the curry flavours.
5. Add the vegetables
Add the red and green peppers and bamboo shoots.
Simmer for 5–7 minutes, until the vegetables are tender and the pork is fully cooked.
6. Season the curry
Stir in the fish sauce and brown sugar.
Taste and adjust the seasoning if needed, adding more fish sauce for saltiness or sugar for sweetness.
7. Add the basil and lime
Remove the pan from the heat.
Stir in the Thai basil leaves and fresh lime juice.
8. Serve
Ladle the curry into serving bowls.
Garnish with sliced fresh red chillies, if desired.
Serve hot with steamed jasmine rice.
Notes
- Adjust the heat: Use more or less Thai red curry paste depending on your preferred spice level.
- Use pork shoulder: Pork shoulder can be used instead of pork loin for a richer curry. Slice it thinly for quicker cooking.
- Keep the basil fresh: Add Thai basil after removing the curry from the heat to preserve its aroma.
- Balance the flavour: Thai red curry should have a balance of spicy, salty, sweet and sour flavours. Adjust the fish sauce, sugar and lime juice to taste.
