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Thai Red Curry Pork and Coconut Rice


  • For the coconut rice

  • For the curry


  • For the coconut rice:

  • 1.

    Put the rice in a large bowl and wash it several times until the water becomes clear.

  • 2.

    Drain the rice and put it into a heavy-based pan with the coconut milk, water, salt and sugar.

  • 3.

    Bring to a simmer then turn the heat down as long as possible.

  • 4.

    Cover the pan with a very tight fitting lid and let the rice cook undisturbed for 15 minutes.

  • 5.

    Remove from the heat and leave to stand covered for 10 minutes.

  • For the curry:

  • 1.

    Heat a wok over a medium heat and add in the oil.

  • 2.

    Add the curry paste and fry for 30 seconds.

  • 3.

    Add the pork slices, turn up the heat and stir-fry for 1 minute.

  • 4.

    Remove with a slotted spoon and set to one side.

  • 5.

    Add the ginger, turmeric and garlic and fry for 10 seconds.

  • 6.

    Stir in the coconut milk, fish sauce, lime leaves and sugar and bring to the boil.

  • 7.

    Simmer for 5 minutes.

  • 8.

    Return the pork to the pan and simmer for 3 minutes.

  • 9.

    Stir through the basil.

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Thai Red Curry Pork and Coconut Rice.


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