Thai Red Pork Curry

I love all types of ethnic cuisines and one of my favorites is Thai food. When the weather is cool there is nothing better than a bowl of flavorful Red Pork Curry served with jasmine rice and a cooling Thai cucumber salad.

When you live in a small town, it is sometimes  hard to find a good restaurant when you are craving a good, spicy Thai meal. You either have to settle for a just OK meal at a local Asian restaurant that serves Chinese, Japanese and Thai food that all looks and tastes similar or you can do what I do and prepare the meal yourself.

I have experimented with different ingredients that I am able to find in my area and try to keep my pantry stocked with curry pastes, coconut milk, and lemongrass paste. I usually have fresh ginger, basil, cilantro,  green onions and peppers in my refrigerator. My dish will vary with what I have on hand the evening I decide to make a Thai dish.

My version of Thai Red Pork Curry is fragrant and has a nice depth of flavor. It is by no means what you would find on the streets of Bangkok but it is delicious. It is fast once all the ingredients are prepped. The dish would be good with chicken or seafood, you can vary the vegetables and can adjust the spiciness to your palette.

Thai Red Pork Curry With Jasmine Rice and Cucumber Salad

Thai Red Pork Curry

  • 3/4 to 1 lb. of thinly sliced pork loin (about 1/4″ thick) cut into bite size pieces
  • 1/2  medium onion, cut into bite size pieces
  • 1 small red bell pepper, cut into bite size pieces
  • 1 small chili pepper, diced small
  • 1 to 4 Tbsp. Thai Red Curry Paste, depending on taste
  • 1″ piece of fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 Tbsp. lemongrass paste
  • 2 Tbsp. peanut oil
  • 1 can coconut milk
  • 1/2 cup chicken or vegetable stock (more if needed)
  • 1 Tbsp. fish sauce
  • 1 lime, 1/2 for curry and the other half for garnish
  • 5 green onions, sliced into 1″ pieces
  • 1 handful fresh basil leaves, slice

Heat peanut oil in a saucepan over medium high heat. Sauté onion and peppers until soft. Add pork and cook until barely done. Remove from pan and set aside.  Add more oil if necessary and then add the curry paste and stir for about 2 minutes. Add the ginger, garlic and lemongrass and cook for 30 seconds. Add coconut milk and stir well to mix all the ingredients. Add broth and fish sauce and cook for five minutes until sauce  thickens. Add additional broth if necessary. Return vegetables and pork to the pot and warm through. Take off the heat and add the green onion, basil and juice from 1/2 of lime. 

Serve in bowls with jasmine rice, cucumber salad and wedges of lime.

Thai Red Pork Curry

I hope you will try cooking Thai food if you haven’t already. This dish of tender thin slices of pork in a Thai style curry sauce can be prepared in 30 minutes or less so it is good any day of the week. Enjoy.

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

77 thoughts on “Thai Red Pork Curry

  1. I ador Thai food but there are no Thai restaurants up my mountain or within a driveable distance! I think I have all the ingredients to make this gorgeous dish, but will do a double check and if not will ask my lovely parents to bring things over for me when they come for Christmas 🙂

    1. Hi Tanya, A girl after my own heart. I’m not on a mountain but I might as well be with what the so called Thai restaurants serve around here. I hope you enjoy the curry…we love it.

  2. We ate yellow chicken curry with Jasmine rice last night. I love Thai food. The colors in your recipe are amazing. I have never worked with lemongrass in paste form, but I will look for it in my local Asian market. Thanks for another great recipe.

  3. An incredibly gorgeous colour and it reads like a very satisfying curry. John makes a lot of curries i shall show him your recipe.. thank you karen, great idea.. c

  4. Wow, Karen, just brought in groceries with three of these ingredients.. the ginger, red curry and lemon grass… so I think I’m supposed to try making this. I wanted to make Pho, had a craving and no clue how so I bought those ingredients:P Now at least I’ll have a recipe that I know will be delicious!

  5. You know we actually haven’t tried Thai cooking yet! This looks fantastic though. I think even the kids would like it, given how they’ve liked Indian, Japanese and Chinese foods so far. 🙂

    1. Hi Kristy, I just love it. Sweet Miss A and Mr. N are so worldly when it comes to food. Your family is truly worldly gourmets and that is great!

  6. We are very lucky and have a great Thai restaurant just around the corner, so I get very lazy and go there instead of cooking Thai. Your recipe looks very easy so I’ll surprise everyone and give it a try!!

    1. Hi Jenny, It is nice that you have a great Thai restaurant around the corner. I think you will be surprised how easy Thai food is to prepare at home and you will be able to prepare your favorite recipes at a fraction of the cost of going to a restaurant. I hope you like the curry…it can be adapted to the meat and vegetables that you like.

    1. Hi Michelle, We are lucky that we live in the lovely countryside but we sometimes are lacking in good restaurants. I’m happy to have given you a recipe that makes up for us not having a good Thai restaurant.

  7. I’ve had really good thai food only a handful of times and really bad thai food…a lot. And all I can say is that when it’s good….it’s GOOD. This sounds more than good…great, in fact!

    1. Hi Joanne, I totally agree about not having many good meals at restaurants. I’m glad you think that my recipe sounds great. Thanks for the compliment.

  8. What magical fragrant flavours – we too love these types of curries although I usually use coconut cream for a slightly thicker sauce. We learnt about the cucumber salad when we were living in Mauritius – such a great accompaniment!
    🙂 Mandy

  9. I must look for some of that Lemongrass paste. I have to admit, I don’t know what I’m doing when trying to use a fresh stalk. I really like Thai food, the flavors are amazing. Plus, I think it’s easier to make than Chinese dishes. You must come to Denver, I’ll send you home packing a suit case full of Oriental products. We’ve got a great market.

    1. Hi Lea Ann, I found the lemongrass paste when I couldn’t find fresh stalks. I think it is nice when you have access to great products. I’m sure your restaurants are wonderful also.

  10. Aah, I love Thai food – there used to be an amazing place just up the road from me when I lived in England. Had a funny name, like “Wok-U-Like” or something, but the food they served… omg… SO good! Your curry looks really great Karen – beautiful colours, I can just imagine the lovely warmth from the red chilli!

    1. Hi Charles, Thank you for your compliment. I keep searching for the one great Thai restaurant. When we lived in Florida we had a wonderful place that would make us meals that weren’t on their regular menu that they only served their Thai customers.

  11. I have to agree with several folks above..not a fan of the “woody” lemongrass stalks – I think the paste would be a perfect “pantry item” that would keep and be available – must look for that. Should be no problem around here in the Boston area.

  12. Living where I do, I’m very fortunate to have a number of excellent Thai restaurants to frequent — and I do! As a result, I’ve never considered preparing myself. Your recipe, Karen, is really quite simple to follow and looks delicious. One of these blustery nights, instead of going out for dinner, I just may stay “in” and treat myself.

      1. I knew what you meant. And we definitely don’t want you “preparing yourself”. It happens to me a lot…you hit the comment button and then see your mistake.

    1. Oh the wonders of living the big city life. If people ask me what I miss about not living in Florida anymore…it is the great restaurants that we used to frequent.

  13. I do love Thai food but never thought to make it at home. I’ll normally go out for meals that I know I’m not familiar with making. But now this recipe seems very doable for me, so I think I’ll have to give it a try!

    1. Hi Bliss, Thank you for the compliment. I have not cooked with tofu as my husband isn’t crazy about it. I have had tofu in a curry in Maine that was good. The book sounds interesting…thanks for mentioning it.

  14. I love Thai food and your dish looks and sounds awesome, Karen! I love that you said you can sub more lime juice for the lemongrass paste. Anything with curry is something that I love and want to try. A great post and thanks for sharing your recipe!

  15. Karen, your curry looks fantastic. I always have the basic Thai ingredients (very easy to stock!) and also make quite often curries and similar Thai cuisine-inspired dishes. It’s been such a long time I haven’t had pork curry! (I usually put chicken instead).
    Even though I don’t live in a big city, it is quite big in the scale of Switzerland 😉 and certainly it is very international and packed with foreigners and ethnic restaurants. However, it took me a long time and several awful meals before I finally found a good Thai restaurant. I cannot say it’s a very good one and the service is horrible. In short: I cook Thai at home: it’s cheaper and better.

    1. Hi Sissi, I know what you mean…cooking Thai at home is certainly better and cheaper than any restaurant we could go to. I would love to have one of the meals that you prepare. They all look wonderful and sound delicious.

  16. I know what you mean about not being able to find a good spicy Thai meal. My wife and I usually have more misses than hits and I’m constantly longing for my favorite Thai restaurant in Virginia.

    Your recipe looks great!

    1. Thank you Jed for your nice comment. It seems we all love ethnic food. Finding food at restaurants prepared properly and tasting great seems to be a problem.

  17. This is a lovely curry. It even looks warming. I’ve never left your blog empty-handed. I go either with a recipe or great idea. Today it is a recipe. I hope you have a great day. Blessings…Mary

  18. I had restaurant Thai food last night for dinner and was disappointed in it so I will be very happy to try your recipe that I can prepare at home. I do have a great Asian market nearby so finding ingredients is no problem.

    1. Hi Cathy, Why is it that we can’t get great Thai food when eating out. You have such wonderful food markets where you live. I know that I could come home with a suitcase full of ingredients from your area.

  19. Curry is definitely one of my fave comfort foods! Dumping my rice in the remaining coconut milk after all the meat and veggies are gone, mmmm mmm mmms! I like to cook the proteins and veggies in the curried coconut milk, so my trouble is keeping the coconut milk at just the right heat to cook everything, but not too hot or it curdles, blah! ~Ruth

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