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Thai Coconut Curry Pork Stew
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds boneless pork cubes
  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 can (14 ounces) coconut milk
  • 1 cup chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 bell peppers, sliced
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the pork cubes and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
  • In the same pot, add the onion, garlic, and ginger. Cook for 2 minutes until the onion softens.
  • Stir in the Thai red curry paste and cook for 1 minute to release the flavors.
  • Pour in the coconut milk and chicken broth. Add the fish sauce and brown sugar. Stir well to combine.
  • Return the pork cubes to the pot. Bring the mixture to a simmer, then cover and cook on low heat for 25 minutes.
  • Add the sliced bell peppers and continue simmering uncovered for 10 more minutes until the peppers are tender but still hold their shape.
  • Stir in the lime juice. Taste and adjust seasoning if needed. Serve hot, topped with chopped cilantro.

Notes

For a milder version, start with 2 tablespoons of curry paste and add more at the end if needed. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. Avoid freezing this stew, as the coconut milk can separate. Brown the pork well at the start to build deeper flavor in the final dish.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board