Thai Pork Curry Recipe

Pork shoulder: This cut of meat is ideal for slow cooking and becomes tender and flavorful in the curry.

Coconut milk: Provides a rich and creamy base for the curry, balancing the spices.

Red curry paste: A blend of spices and herbs that gives the curry its distinctive Thai flavor.

Onion: Adds sweetness and depth to the curry.

Garlic: Enhances the overall flavor with its aromatic qualities.

Fish sauce: Adds a salty, umami flavor that is characteristic of Thai cuisine.

Brown sugar: Balances the heat and adds a touch of sweetness.

Red bell pepper: Adds color and a slight sweetness to the dish.

Green bell pepper: Provides a contrasting color and a mild, slightly bitter flavor.

Basil leaves: Fresh basil adds a fragrant and slightly peppery note to the curry.

When sautéing the onion and garlic, make sure to cook them until they are just starting to turn golden. This will enhance their natural sweetness and add depth to the curry. Additionally, when adding the red curry paste, let it cook for a minute or two to release its full aroma and flavor before adding the pork. This step is crucial for building a rich and complex base for your Thai pork curry.

• pork shoulder - Substitute with chicken thighs: Chicken thighs are tender and absorb flavors well, making them a good alternative to pork shoulder in curry dishes.

• coconut milk - Substitute with almond milk with coconut extract: Almond milk with coconut extract can mimic the creamy texture and subtle coconut flavor of coconut milk.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste has a different flavor profile but can still provide a rich and aromatic base for the curry.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, which can add a different but pleasant taste to the curry.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may lack the same intensity of flavor.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the distinct fishy taste of fish sauce.

• brown sugar - Substitute with honey: Honey can add a similar sweetness to the dish, though it may slightly alter the flavor profile.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and crunch, making them a good alternative to red bell peppers.

• green bell pepper - Substitute with zucchini: Zucchini can add a different texture and mild flavor, complementing the other ingredients in the curry.

• fresh basil leaves - Substitute with fresh cilantro: Fresh cilantro can provide a different but equally aromatic and fresh flavor to the dish.

• Allow the Thai pork curry to cool to room temperature before storing. This prevents condensation and helps maintain the integrity of the dish.
• Transfer the curry into airtight containers. For optimal freshness, use containers that are the right size to minimize air space.
• Label the containers with the date of preparation. This helps keep track of how long the curry has been stored.
• Store the containers in the refrigerator if you plan to consume the curry within 3-4 days. Ensure the refrigerator is set at or below 40°F (4°C).
• For longer storage, place the containers in the freezer. The Thai pork curry can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to eat, thaw the curry in the refrigerator overnight if frozen. This gradual thawing helps maintain the dish's quality.
• Reheat the curry on the stovetop over medium heat, stirring occasionally. Add a splash of coconut milk or water if the curry appears too thick.
• Alternatively, you can reheat the curry in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between to ensure even heating.
• Garnish with fresh basil leaves just before serving to revive the dish's vibrant flavors. Serve hot with freshly steamed rice.

• Stovetop Method:

  1. Place the leftover Thai pork curry in a saucepan or pot.
  2. Add a splash of water or coconut milk to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally to ensure even heating.
  4. Once the curry is heated through and the pork is hot, it's ready to serve.

• Microwave Method:

  1. Transfer the curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals, stirring in between, until the curry is thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Heat for about 20-25 minutes, or until the curry is hot and the pork is heated through.

• Slow Cooker Method:

  1. Transfer the leftover curry to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the curry is warmed through.

• Double Boiler Method:

  1. Fill the bottom of a double boiler with water and bring it to a simmer.
  2. Place the leftover curry in the top part of the double boiler.
  3. Stir occasionally, heating until the curry is hot and the pork is warmed through.

• Large pot: Used to cook the curry and ensure even heat distribution.

• Wooden spoon: Ideal for stirring the curry without scratching the pot.

• Chef's knife: Essential for chopping the onion, mincing the garlic, and slicing the bell peppers.

• Cutting board: Provides a safe surface for cutting and preparing ingredients.

• Measuring spoons: Used to measure the red curry paste, fish sauce, and brown sugar accurately.

• Can opener: Necessary for opening the can of coconut milk.

• Mixing bowl: Handy for holding the pork cubes before adding them to the pot.

• Tongs: Useful for turning the pork cubes to ensure they brown evenly on all sides.

• Rice cooker: Convenient for preparing steamed rice to serve with the curry.

• Serving spoon: Used to serve the finished curry.

Prep ingredients in advance: Chop the onion, garlic, and bell peppers ahead of time and store them in the fridge.

Use pre-cut pork: Buy pork shoulder that's already cut into cubes to save chopping time.

Ready-made curry paste: Opt for a high-quality red curry paste to skip making it from scratch.

One-pot cooking: Use a large pot to cook everything together, reducing the number of dishes to clean.

Quick simmer: Cut the pork into smaller cubes to reduce cooking time and ensure it becomes tender faster.