Good morning everyone. First and foremost I want to thank you all for being so understanding and supportive over the last few weeks. I had been feeling pretty drained in part because of everything going on with covid-19, but also because we moved in the middle of all of this. I’ve been back and forth between where I live now and where I used to live about seven times in the last month and a half. It’s a three-hour drive each way which is fine once in a while but not once or twice a week. Luckily, that is completely done now. Then, of course, there was the horrible shooting two weeks ago which in all honesty hit me pretty hard. I was in the exact area where that began only a few hours before the first shots were fired. I think on top of everything else it was just a little more than I could take and still find the energy and drive to be creative and do everything I have to do to keep the blog and everything going. So again, thank you all. I feel much better now and I am eager to get going.

With that, let’s get back to business as usual.

Today we are going to look at the Thai Coconut Red Curry Pork recipe I was originally going to post about two weeks ago. To make this I used a product (Thai Kitchen Red Curry Paste) which you should all be starting to get a little familiar with as I have used it to make a few different things. You can check those out here and here. This is a pretty straightforward recipe that gives you one more delicious way to use pork. Of course, you can use chicken, fish or tofu for this too.

Let’s take a look. This is…

Getting Started

To get started I mixed the pork with the curry paste and a bit of salt and let it sit for a few minutes while my oven was heating up. My pork was already cubed up (about 1 lb), but you can just cut up some pork chops. I used about 2 tbsp of the curry paste (which is gluten-free) plus a good pinch of salt which was probably about a 1/4 tsp. I mixed this all together, turned the oven on to 425°f and let it sit until the oven was hot and ready.

Ginger and Garlic

While I was waiting for the oven to heat up I combined 2 small onions with 4 cloves of garlic and a 2-inch piece of ginger in the bowl of a food processor and blitzed it. You can make extra of this and freeze it in icecube trays than use it whenever you want to make a curry.

Get Cooking

Once the oven was hot I lightly oiled a sheet pan with olive oil spread the pork out so that none of the pieces were touching and placed it in the center of the oven. Then, I let a large skillet heat up over medium-high heat before adding in 2 tbsp of olive oil along with the ginger, garlic and onion mixutre and one minced celery stalk. I cooked this mixture for about 5 minutes, stirring a few times a minute.

Curry Paste

Once the onion mixture started to brown slightly I add in the remaining curry paste and cooked it for about 3 minutes until it had darkened slightly and became very aromatic. At this point, I add in a 1/2 cup of water.

Vegetables

While I was waiting for the oven to heat up I cut up half of a large head of cauliflower. If you have a small cauliflower use the whole thing. Once I added the water into the curry I add the cauliflower along with 1 cup of green beans. I mixed this all up then added in 1 400 ml can of full-fat coconut milk. I brought this all to a boil, turned the heat down to low, put a lid on the pan and let it simmer until the pork was ready.

Pork

After about 20 minutes of being in the oven, the pork was dark around the edges and cooked through. I removed it from the oven, added it into the curry broth and simmered it for another 5 minutes.

Thai Coconut Red Curry Pork

After the final 5 minute simmer, I seasoned the pork with salt, pepper, and lime juice to taste and served it with basmati rice and a lime wedge. Just like that dinner was ready.

Conclusion

I am not usually a fan of most bottled sauces, I think you all know that. Having said that I do think that when it comes to certain things it is just better to buy it. In my heart of hearts, I know that I could make a better red curry paste than the Thai Kitchen one that I am using. Having said that the amount of time, effort, and money it would take to get all of the ingredients and make it just isn’t worth it to me when there is a pretty decent option. Having said that, if you do want to make it yourself you can check out this recipe from Epicurious.

Thank you all for reading. I hope that you have enjoyed this post. If you did please remember to share it. It is so good to be back. I’ll see you all soon.

Thai Coconut Red Curry Pork

When you have pork and you want something a little different Thai Coconut Red Curry Pork

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Total Time: 30 minutes minutes

Course: Main Course

Cuisine: Thailand

Keyword: Coconut Curry, Curry Pork, Quick Meals, Red Curry

Servings: 4 servings

Ingredients

• 1 jar Thai Kitchen Red Curry Paste
• 1 can Coconut Milk
• 4 cloves Garlic
• 2 sm Onions About 1 cup
• 2 inch Piece of Ginger
• 1/2 head Cauliflower
• 1 stalk Celery, thinly sliced
• 1 cup Green Beans
• 1 lbs Cubed Pork
• 1 Lime Juiced
• Salt and Pepper to taste
• 3-4 tbsp Olive Oil
• 1/2 cup Water

Instructions

• Preheat the oven to 425°f
• Combine the pork with 2 heaping tablespoons of the curry paste and a pinch of salt. Mix well and let sit for a few minutes.
• Oil a sheet pan with 1-2 tbsp of olive oil. Spread the pork out onto the sheet pan leaving spaces between the pieces. Roast on 425°F for about 20 minutes or until the pork is cooked through and browned on the edges.
• While the pork is cooking peel and rougly chop the onions and place in the bowl of a food processor along with the garlic and ginger. Blitz until the finely chopped.
• Heat a large frying pan over medium-high heat. Add the remaining olive oil into the pan along with the onion, garlic, and ginger mixture and cook for about 2 minutes.
• Add the celery into the pan and cook for an additional 3-4 minutes.
• Once the celery has softened slightly add in the remaining curry paste along with the water and cook for 4-5 minutes.
• Add in the coconut milk, cauliflower and green beans. Bring the mixture to a boil, reduce the heat to low, and put a lid on the pan and simmer until the pork is ready.
• Once the pork is cooked add it into the coconut broth. Return the lid and simmer for an additional 5 minutes. Finish to taste with salt, pepper, and lime juice. Serve with rice.

Tried this recipe?Let us know how it was!