Thai Coconut Curry Pork Stew with Mixed Vegetables and Peas
Equipment
- Dutch oven
- Cutting board
- Wooden spoon
Ingredients
- 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons Thai red curry paste
- 1 (14-ounce) can coconut milk
- 2 cups mixed vegetables (carrots, bell peppers, and zucchini), chopped
- 1 cup frozen peas
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Heat a large Dutch oven over medium heat and add the pork cubes. Brown the pork on all sides for about 5 minutes, stirring occasionally to prevent sticking.
- Stir in the Thai red curry paste, minced garlic, and grated ginger. Cook for 1 minute until the paste becomes fragrant and coats the pork.
- Pour in the coconut milk and fish sauce. Bring the mixture to a gentle simmer, scraping the bottom of the pot to release any browned bits.
- Add the chopped mixed vegetables. Cover and simmer for 20 minutes, stirring once or twice, until the vegetables are tender and the pork is cooked through.
- Stir in the frozen peas and lime juice. Cook uncovered for 3 more minutes until the peas are heated through but still bright green.
- Remove from heat and sprinkle with chopped cilantro. Serve hot over cooked rice.
Notes
Add the peas only at the end to preserve their color and slight crunch. If the curry tastes too mild, stir in an extra teaspoon of curry paste during the final simmer. Leftovers thicken as they cool, so add a splash of water when reheating to loosen the broth.
Course: Main Course
Cuisine: Thai
Equipment: Dutch oven, Cutting board, Wooden spoon
Cuisine: Thai
Equipment: Dutch oven, Cutting board, Wooden spoon