Thai Red Pork Curry (Gaeng Phed Moo)

Tender pork shoulder in a spicy red coconut curry with bamboo shoots, green beans and Thai basil.

TIME BREAKDOWN
Prep: 15 min
Cook: 45 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g pork shoulder, thinly sliced
  • 400ml tin full-fat coconut milk
  • 250ml chicken stock
  • 3 tbsp Thai red curry paste, shop-bought or home-made (see Gaeng Phed Gai)
  • 100g tinned bamboo shoots, drained
  • 100g green beans, trimmed and halved
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar or light brown soft sugar
  • 6 kaffir lime leaves, torn
  • 1 long red chilli, sliced
  • large handful Thai basil leaves
  • 300g jasmine rice, to serve

Method

  1. Spoon the thick cream from the top of the coconut milk into a wide pan over a medium heat and cook for 3 minutes until the oil separates.

  2. Add the red curry paste and fry for 2 minutes until fragrant. Add the pork and stir for 3 minutes to seal.

  3. Pour in the remaining coconut milk and the stock. Simmer gently for 30 minutes until the pork is tender.

  4. Add the bamboo shoots, green beans and lime leaves and cook for 5 minutes.

  5. Season with the fish sauce and palm sugar.

  6. Cook the rice according to the packet instructions.

  7. Stir in the basil and red chilli and cook for 1 minute. Serve over the rice.