Chiles · Pork · When Bill Cooks

Red Pork Curry


From the book Keo’s Thai Cuisine, by Keo Sananikone, page 135.

Red Pork Curry

1/2 pound lean pork

2 tablespoons oil

1 teaspoon Red Curry Paste (page 126 in the book, or here and here on this site) (I believe my husband used about 2-3 tablespoons, rather than the teaspoon called for here.)

1/2 cup shredded young bamboo shoots

3 kaffir lime leaves

1 cup coconut milk

10-15 sweet (Thai) basil leaves

1 to 2 teaspoons fish sauce

1 to 5 red chili peppers, chopped (optional)

Garnish:  Red chili peppers, Kaffir lime leaves, Sweet (Thai) basil leaves (optional), Hot steamed rice


Slice pork.  (Bill sliced it into thin pieces, about an inch and a half long, half an inch or less wide, quarter inch thick) 

In a saucepan heat oil and red curry paste on high heat, until curry paste bubbles.  Add pork, bamboo shoots, kaffir lime leaves and coconut milk; stir well and cook for about 10 minutes or until pork is cooked.  Mix in basil, fish sauce and red chili peppers.  Garnish with red chili peppers, kaffir lime leaves and basil leaves.  Serve immediately.  Accompany with hot steamed rice.  Makes 4 servings.


Yep, that’s the recipe.  So easy, right?  A lot of the work is in the making of the curry paste.  If you make a lot of that and freeze it, which is what we do, you can throw a meal together in about half an hour or so.  Cooking the rice is what takes the longest time.

I’ve said it before, and I will probably say it again and again, but I love red curry.  It’s good on everything.  Chicken, all kinds of seafood, pork, tofu, vegetables.  Haven’t tried it with beef for some reason, but I’d probably like it.  Red shoelace curry on the menu?  Red cardboard box curry?  I’ll order it.  Yum.

So go make some and let me know what you think.

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