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Thai Red Curry with Pork

Scott Phillips

Servings: 4

Fresh baby corn, carrots and strips of cucumber for garnish all add a pleasantly crunchy texture to this curry.


  • 1 (13.5- to 14-oz.) can coconut milk
  • 1/4 cup red curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 1 lb. boneless pork shoulder, cut into 1/4-inch-thick bite-size slices
  • 1 cup sliced carrots (sliced 1/8-inch thick on an angle)
  • 3 1/8-inch-thick slices fresh ginger or galangal
  • 1 cup bite-size pieces fresh baby corn
  • 1 cup stemmed, halved or quartered shiitake mushrooms
  • 3/4 cup loosely packed fresh Italian or Thai basil leaves
  • Cucumber strips or wedges, for garnish
  • Whole fresh cilantro leaves, for garnish

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 70
  • Sodium (mg): 670
  • Carbohydrates (g): 31
  • Fiber (g): 4
  • Protein (g): 27


  • Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

    Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

    Add the pork, carrots, and ginger and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the baby corn and shiitakes and continue to simmer until everything is tender and cooked through, about 3 more minutes.

    Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the cucumber strips and cilantro leaves.


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Reviews (1 review)

  • edenbon | 01/15/2013

    I used this recipe as a jumping off point. I added more veggies... broccoli, bell pepper, celery, etc. I also upped the spice factor with more chili sauce. I served it over brown rice with a wedge of lime. It was a big hit.

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