Thai Red Curry Pork with Jasmine Rice

Tender strips of pork simmered with crisp bell peppers and green beans in a rich, aromatic red curry coconut sauce, served over fluffy jasmine rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.84/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• sauté
• spicy
• rich
• fresh
• comfort food
• savory

Ingredients

• 2 pound pork loin (boneless, sliced into thin bite-sized strips)
• 2 cup jasmine rice (uncooked)
• 3 cup water
• 1 can coconut milk (unsweetened)
• 3 tablespoon red curry paste (gluten-free)
• 1 tablespoon vegetable oil
• 2 red bell peppers (medium, seeded and sliced thin)
• 8 ounce green beans (trimmed and cut in half)
• 2 tablespoon fish sauce (gluten-free)
• 1 tablespoon brown sugar (light)
• 1 lime (juiced)
• 0.25 cup fresh cilantro (roughly chopped, for garnish)

Instructions

1. Combine 2 cups jasmine rice and 3 cups water in a medium saucepan. Bring to a boil over medium-high heat, then cover tightly, reduce heat to low, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat and keep covered.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Add 3 tablespoons red curry paste and cook for 1 minute while stirring constantly until fragrant.
3. Add the sliced pork loin to the skillet and cook for 4 to 5 minutes, stirring frequently, until lightly browned on the outside and reaching an internal temperature of at least 145 degrees F.
4. Pour in the entire can of coconut milk, 2 tablespoons fish sauce, and 1 tablespoon brown sugar, stirring well to dissolve the curry paste and incorporate the sauce.
5. Stir in the sliced red bell peppers and trimmed green beans. Bring the mixture to a gentle simmer, reduce heat to medium-low, and cook uncovered for 6 to 8 minutes until vegetables are crisp-tender and sauce has slightly thickened.
6. Remove the curry from the heat and stir in the freshly squeezed lime juice. Fluff the cooked jasmine rice with a fork.
7. Divide the fluffy jasmine rice among bowls, ladle the hot pork curry generously over top, and garnish with fresh cilantro if desired.

Notes

Cools and stores in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water.

Nutrition (per serving)

• Calories: 597
• Protein: 35.7 g
• Carbohydrates: 60.7 g
• Fat: 24.1 g
• Fiber: 1.9 g
• Sodium: 1088 mg
• Saturated Fat: 13.1 g
• Sugar: 6 g
• Cholesterol: 74 mg