Pork Thai Red Curry and Vegetables is a bold and aromatic dish featuring tender pork and crisp vegetables simmered in a creamy coconut red curry sauce.
Infused with garlic, ginger, and a touch of heat, it’s balanced with a splash of vinegar, soy sauce, and a hint of sweetness. Served over jasmine rice and topped with fresh basil and crushed red pepper, it’s a satisfying meal full of vibrant flavor and color.
Ingredients
| 1 | tablespoon vegetable oil |
| 1 | small white onion, chopped |
| 1 | tablespoon finely grated fresh ginger |
| 2 | cloves garlic, minced |
| 1 | red bell pepper, sliced into thin 2-inch long strips |
| 1 | yellow bell pepper, sliced into thin 2-inch long strips |
| 2 | carrots, peeled and sliced |
| 2 | cups sliced green beans |
| 1 | (12-ounce) package HORMEL® SQUARE TABLE® Flame Seared Pork Chops, chopped into bite-sized pieces |
| 2 | tablespoons Thai red curry paste |
| 1 | can (14-ounces) coconut milk |
| ½ | cup water |
| 2 | teaspoons rice vinegar |
| 1 | soy sauce |
| 1 | teaspoon sugar |
| ½ | teaspoon salt |
| Hot cooked jasmine rice, for serving | |
| Fresh basil and crushed red pepper, for serving |
Directions
In large skillet over medium-high heat, heat oil. Add onion. Stir fry 1 minute. Add ginger and garlic. Stir fry 30 seconds. Add peppers, carrots and green beans. Stir fry 1 to 2 minutes. Add pork pieces. Stir in curry paste. Stir fry 1 minute. Stir in coconut milk and water. Bring to simmer. Cook 3 to 4 minutes, or until vegetables are tender. Season curry with vinegar, soy sauce, sugar and salt.
Serve with rice. Garnish individual servings with basil and crushed red pepper.