Pork Thai Red Curry
TOTAL TIME50 mins
SKILL LEVELIntermediate
SERVINGS4
About this RecipeWarm, rich, and gently spiced, this Pork Thai Red Curry made with tender Smithfield pork is a cozy, comforting dish perfect for any night in.
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Ingredients
Gather Ingredients from the list below 1 Smithfield Original Recipe Boneless Loin Filet 2 tbsps. Olive oil 1/2 Small white onion, chopped 4 cloves Garlic, minced 2 tsps. Fresh ginger, finely grated 1 cup Red peppers, sliced in strips 2 tbsps. Thai red curry paste 1 cup Chicken stock 1 cup Tomatoes, diced 14 oz. can Coconut milk, full fat 6 Fresh lime leaves 1 tbsp. Fish sauce 1 tbsp. White sugar 8-10 Fresh basil leaves 1 cup Jasmine rice, cooked per package instructions
Gather Ingredients from the list below
Directions
1.
Place the pork loin on a cutting board and trim off any fat or silver skin using a small, sharp knife, then slice the tenderloin into 1/4-inch pieces.
2.
Heat a large skillet over medium-high heat with one tablespoon of oil. Add the sliced pork and cook for 3 minutes on each side until browned, then remove the pork and set it aside in a bowl.
3.
In the same skillet, add another tablespoon of oil and sauté the chopped onions for about 5 minutes, stirring frequently.
4.
Add the garlic and ginger to the onions and cook for another minute, then stir in the peppers and cook for 5 more minutes, stirring occasionally.
5.
Add the curry paste and cook for about 2 minutes, stirring frequently to combine all the ingredients.
6.
Pour in the chicken stock and stir well to dissolve the curry paste, then let it simmer rapidly over medium heat for 3 minutes.
7.
Stir in the tomatoes, coconut milk, lime leaves, fish sauce, and sugar. Return the sliced pork to the skillet, reduce the heat to low, and simmer for 8–10 minutes.
8.
Remove the skillet from heat and stir in the basil leaves.
9.
Spoon the curry into bowls and serve with rice.
