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Thai pork curry with coconut milk served
Exotic Thai curry with coconut milk and vegetables

Thai Pork & Coconut Curry

Author: Flavelo
Recipes Main Courses Quick Meals
While chicken curry is light, the pork version offers a deeper, richer flavor profile. The pork fat melts into the coconut milk and the fresh, green heat of the Green Curry paste. This dish is a play on textures: tender meat, crisp vegetables, and silky sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Wok or skillet
  • Pot for rice

Allergen Information

⚠️ Tree Nuts (Coconut)
⚠️ Fish (Fish Sauce)
⚠️ Shellfish (Curry Paste)

Instructions

1 ✓

Prep ingredients: cube the meat, chop onion finely, cut pepper and zucchini into larger chunks. Grate ginger, crush garlic.

Tip: Preparation (mise en place) is the secret to stress-free cooking.
2 ✓

Heat oil and brown the pork until opaque. Remove meat and set aside.

Tip: Removing the meat prevents overcooking while you sauté the aromatics.
3 ✓

In the remaining fat, sauté onion, then add garlic, ginger, and curry paste. Fry for 1-2 minutes until fragrant.

Tip: Frying the paste is essential for depth of flavor.
4 ✓

Return meat to pan and pour in coconut milk (and a little water if too thick). Season with fish sauce and sugar. Simmer covered for 15 minutes.

Tip: Pork needs more time than chicken to become tender.
5 ✓

Add pepper and zucchini, simmer for another 5-8 minutes until vegetables are crisp-tender.

Tip: Add veggies at the end so they don't turn to mush.
6 ✓

Serve with cooked rice and plenty of fresh cilantro.

Recipe FAQ

What meat should I use?
Pork shoulder or butt is best because the fat keeps it juicy. Loin can be too dry for curry.

Ingredients

  • 1 lb Pork Shoulder or Butt
  • 1 can (13.5 oz) Coconut Milk
  • 1 whole Onion
  • 2 cloves Garlic
  • 1 inch piece Fresh Ginger
  • 2 tbsp Green Curry Paste
  • 1 whole Bell Pepper
  • 1 whole Zucchini
  • 1 tbsp Fish Sauce
  • 1 tsp Brown Sugar
  • 1/2 cup Fresh Cilantro
  • 1 cup Rice
  • 1 cup Water or Broth (if needed)
  • 2 tbsp Oil