When you have pork and you want something a little different Thai Coconut Red Curry Pork
Course Main Course
Cuisine Thailand
Keyword Coconut Curry, Curry Pork, Quick Meals, Red Curry
Total Time 30 minutesminutes
Servings 4servings
Ingredients
1jarThai Kitchen Red Curry Paste
1canCoconut Milk
4clovesGarlic
2smOnionsAbout 1 cup
2inchPiece of Ginger
1/2headCauliflower
1stalkCelery, thinly sliced
1cupGreen Beans
1lbsCubed Pork
1Lime Juiced
Salt and Pepper to taste
3-4tbspOlive Oil
1/2cupWater
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.