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

Equipment

  • Instant Pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch chunks
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons red curry paste
  • 1 (14-ounce) can coconut milk
  • 1 cup chicken broth
  • 2 tablespoons fish sauce
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • Juice of 1 lime
  • Fresh cilantro, chopped, for garnish
  • Cooked rice, for serving

Instructions
 

  • Set the Instant Pot to sauté mode. Add the pork chunks and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
  • Add the onion, garlic, and ginger to the pot. Stir for 2 minutes until the onion softens.
  • Stir in the red curry paste and cook for 1 minute to release its aroma.
  • Pour in the coconut milk, chicken broth, and fish sauce. Return the pork to the pot and stir to combine.
  • Secure the lid, set the valve to sealing, and cook on manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Open the lid and switch back to sauté mode. Add the red and green bell peppers. Simmer for 3 to 4 minutes until the peppers soften slightly.
  • Stir in the lime juice. Ladle the stew over cooked rice and top with chopped cilantro.

Notes

For a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it in during the final sauté step. If the curry tastes too mild after cooking, add an extra teaspoon of red curry paste before serving. Leftovers keep well in the fridge for up to three days and reheat smoothly on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Instant Pot, Cutting board, Knife