Red Pork Curry

Dive into the bold and aromatic flavors of Red Pork Curry, a quintessential Thai dish that's both comforting and vibrant. Tender pork shoulder cubes are simmered to perfection in a rich, creamy blend of spiced red curry paste and velvety coconut milk. Infused with the citrusy fragrance of kaffir lime leaves and a touch of sweetness from palm sugar, this curry strikes the perfect balance of savory, sweet, and spicy. Baby eggplants add a delicate texture, while fresh Thai basil leaves and a red chili garnish provide a burst of freshness and color. Ready in just 50 minutes, this one-pot meal is perfect for weeknight dinners or special occasions, and is best served with steamed jasmine rice to soak up every last drop of the luscious sauce. Whether you're a curry enthusiast or a Thai food newcomer, this Red Pork Curry is sure to become a new favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams pork shoulder (cut into 1-inch cubes)
• 3 tablespoons red curry paste
• 400 milliliters coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 3 pieces kaffir lime leaves (sliced thinly)
• 1 handful Thai basil leaves
• 8 pieces baby eggplants (halved)
• 1 piece red chili (sliced thinly, for garnish)
• 100 milliliters water
• 0.5 teaspoon salt

Directions

Step 1

Heat the vegetable oil in a large wok or deep skillet over medium heat.

Step 2

Add the red curry paste and stir-fry for 1-2 minutes, until fragrant.

Step 3

Pour in half of the coconut milk and stir it with the curry paste. Cook for 4-5 minutes until the mixture thickens and the oil begins to separate.

Step 4

Add the cubed pork shoulder to the wok, stirring to coat the meat in the curry mixture. Cook for 5-6 minutes until the pork is partially cooked through.

Step 5

Pour in the remaining coconut milk, water, fish sauce, and palm sugar. Stir to combine and bring the curry to a gentle simmer.

Step 6

Add the sliced kaffir lime leaves, baby eggplants, and a pinch of salt. Stir gently and let the curry simmer uncovered for 20 minutes, or until the pork is tender and the eggplants are cooked through.

Step 7

Taste the curry and adjust seasoning with additional fish sauce, salt, or sugar if needed.

Step 8

Turn off the heat and stir in the Thai basil leaves until wilted.

Step 9

Garnish with sliced red chili and serve hot with steamed jasmine rice.

Nutrition Facts

Serving size	1967.4 grams (1967.4g)

Amount per serving	% Daily Value*
Calories	1936

Total Fat 129.30g	166%
Saturated Fat 39.40g	197%
Polyunsaturated Fat 16.80g
Cholesterol 350mg	117%
Sodium 5007mg	218%
Total Carbohydrate 107.70g	39%
Dietary Fiber 26.90g	96%
Total Sugars 71.80g
Protein 102.60g	205%

Vitamin D 0IU	0%
Calcium 257mg	20%
Iron 10mg	58%
Potassium 4173mg	89%

*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.

Source of Calories

Fat: 58.0%

Protein: 20.5%

Carbs: 21.5%