Best 4 Thai Coconut Pork Curry Recipes

Embark on a culinary journey to the vibrant streets of Thailand with our Thai Coconut Pork Curry, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender pork simmered in a rich and creamy coconut milk broth, infused with an aromatic blend of Thai herbs and spices. Each bite is a harmonious balance of salty, sweet, sour, and spicy, leaving you craving more. Accompany this curry with fluffy jasmine rice, and your meal will be complete.

In addition to the main recipe, we offer variations that cater to different dietary preferences and taste preferences. For those who prefer a vegetarian option, our tofu and vegetable curry offers a hearty and flavorful alternative. Craving a bit of heat? Our spicy pork curry will set your taste buds ablaze with its fiery blend of chili peppers. If you're seeking a milder version, our mild pork curry is the perfect choice, allowing you to savor the aromatic flavors without the intense heat.

Each recipe is carefully crafted with detailed instructions and helpful tips, ensuring success in your culinary adventure. Whether you're a seasoned cook or just starting your culinary journey, our Thai Coconut Pork Curry and its variations will guide you towards creating an unforgettable Thai feast.

Here are our top 4 tried and tested recipes!

THAI PORK CURRY

Thai Pork Curry image

Make and share this Thai Pork Curry recipe from Food.com.

Provided by sassee1

Categories Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon peanut oil
2 tablespoons red curry paste
1/2 lb pork tenderloin, sliced thin stick in freezer for awhile to do this
1 can coconut milk
1 lime, grate the zest,keep the juice
2 tablespoons grated fresh ginger
2 tablespoons Thai fish sauce
1 teaspoon sugar
2 serrano peppers, seeded and sliced thin
1 habanero pepper, same thing
1 (14 ounce) can cut baby corn
3 cloves garlic, chopped fine
1/4 cup basil leaves, chopped
1/4 cup cilantro leaf, and stems chopped

Steps:

Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender.
Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves-- Serve with any good rice, but fragrant jasmine rice is best with any Thai dish.

THAI PORK & PEANUT CURRY

Thai pork & peanut curry image

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy

Provided by Cassie Best

Categories Dinner, Main course

Time 40m

Number Of Ingredients 12

Ingredients

1 tbsp vegetable oil
bunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
steamed jasmine rice, to serve

Steps:

Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

THAI RED CURRY PORK

Thai Red Curry Pork image

How to make traditional Thai Pork Curry. This easy recipe from Thailand features tender pork shoulder, eggplant, squash and coconut cream.

Provided by Andrew Dobson

Categories Main Course

Time 2h30m

Number Of Ingredients 17

Ingredients

1 kg Pork Shoulder (cut into 1 1/2 inch strips)
6 tbsp Water
4 tbsp Canola oil
4 tsp Cornstarch
2 cup Water
2 tbsp Lime juice
2 tsp Kosher salt
4 Japanese Eggplants (cut into 1 inch chunks)
2 cup Coconut cream
1/2 cup Red curry paste
2 tbsp Brown sugar or Palm sugar
1.5 cups Butternut squash (diced)
2 cups Coconut milk (mixed with 2 cups of water)
4 Red Thai Chiles (sliced, seeds removed)
2 cup Thai basil leaves
12 Lime leaves (thinly sliced)
4 tbsp Fish sauce

Steps:

In a large mixing bowl combine water, oil, cornstarch and salt. Add the sliced pork shoulder to the bowl and mix well. Cover and marinate for at least 2 hours or overnight.
In a medium bowl, stir together water, lime juice and salt. Add eggplant chunks to the bowl and soak to prevent the eggplant from turning brown. Set aside. Drain and rinse before cooking.
In a large wok over high heat, heat the coconut cream until it bubbles, 2 to 3 minutes. Add the red curry paste, brown sugar, pork, and squash and stir to mix. Reduce the heat to medium-low and simmer, stirring often, for approximately 5 minutes. Add the thin coconut milk and continue cooking, stirring for 15 minutes.
Add the eggplant and cook, stirring constantly to fully submerge the eggplant to prevent from discolouring. Add the chiles, Thai basil leaves, lime leaves and fish sauce. Mix well and cook for another minute. Season to taste then remove from the heat.
Serve Thai Red Pork Curry with steamed rice.

Nutrition Facts : Calories 970 kcal, Carbohydrate 39.9 g, Protein 35.2 g, Fat 77 g, SaturatedFat 55.5 g, Cholesterol 73 mg, Sodium 4221 mg, Fiber 9.2 g, Sugar 18.7 g, ServingSize 1 serving

THAI COCONUT CURRY

Thai Coconut Curry image

This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

Provided by Suzy

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon peanut oil
2 tablespoons finely chopped lemon grass
2 tablespoons finely chopped fresh ginger
2 cloves garlic, finely chopped
1 cup light coconut milk
1 pound medium shrimp, peeled and deveined, tails left on
¼ cup diced red bell pepper
¼ cup chopped fresh cilantro, divided
2 stalks green onion, thinly sliced
2 tablespoons lime juice
1 teaspoon fish sauce
1 teaspoon soy sauce
1 teaspoon sweet red chili sauce, or to taste
1 pinch white sugar
2 cups warm cooked rice

Steps:

Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
Serve curry over warm rice and garnish with remaining cilantro.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g

Tips:

Choose the right type of pork: For this recipe, pork shoulder (also known as pork butt) is the best cut to use. It's a tough cut of meat, but it becomes incredibly tender when cooked slowly in the curry.
Don't be afraid to adjust the heat level: This recipe calls for 1 tablespoon of red curry paste, which will give the curry a medium heat level. If you like your curry hotter, you can add more red curry paste, or use a hotter variety, such as green curry paste.
Use fresh vegetables: Fresh vegetables will give your curry the best flavor. If you don't have fresh vegetables on hand, you can use frozen vegetables, but be sure to thaw them before using.
Cook the curry until the pork is fall-apart tender: The pork should be so tender that it falls apart easily with a fork. This will take about 1 1/2 to 2 hours of cooking.
Serve the curry with rice or noodles: Curry is traditionally served with rice, but you can also serve it with noodles, such as jasmine rice, brown rice, or ramen noodles.

Conclusion:

This Thai coconut pork curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is rich and flavorful, with a perfect balance of heat and sweetness. The pork is fall-apart tender, and the vegetables are cooked to perfection. Serve this curry with rice or noodles, and you'll have a meal that the whole family will love.