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

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds pork stew meat
  • 2 tablespoons red curry paste
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 red bell pepper, sliced
  • 2 carrots, sliced
  • 2 cups chicken broth
  • 1 can (14 ounces) coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, for serving

Instructions
 

  • Heat a large pot over medium heat and add the pork stew meat. Brown the pieces on all sides, then remove them to a plate.
  • Add the onion, garlic, and ginger to the same pot. Cook until the onion softens.
  • Stir in the red curry paste and cook for one minute until fragrant.
  • Return the pork to the pot. Add the chicken broth, coconut milk, fish sauce, and brown sugar. Bring the mixture to a simmer.
  • Add the carrots and red bell pepper. Cover and simmer for 45 minutes until the pork is tender.
  • Stir in the lime juice. Taste and adjust seasoning if needed.
  • Ladle the stew over cooked rice and top with chopped cilantro.

Notes

Simmer the stew uncovered for the last 10 minutes if you prefer a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen the sauce. Skip the rice and serve the stew with naan if you want a different texture.
Course: Main Course
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife