This is one of my absolute favorites when I need dinner on the table fast but don’t want to compromise on flavor. Thai red curry with pork and sweet potato is creamy, slightly spicy, and bursting with flavor – exactly how a proper curry should be.
The sweet potatoes add a lovely sweetness that balances perfectly against the red curry paste, and the pork becomes tender and juicy. The best part? You can have this on the table in under 45 minutes! If you want to try something a little different, I can recommend Thai Stir-Fry with Pork and Bell Pepper which is also quick and incredibly delicious.
I love making double batches of this dish and freezing it for busy weeknights. It actually tastes even better the next day when the flavors have had time to meld together properly.
Ingredients
- 600 g pork (cut into cubes)
- 2 medium sweet potatoes (about 400 g, cut into cubes)
- 1 can coconut milk (400 ml)
- 2-3 tbsp red curry paste
- 1 red bell pepper (cut into pieces)
- 150 g sugar snap peas
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp neutral oil (canola or sunflower oil)
- Fresh cilantro for topping
- 1 lime (cut into wedges)
- Jasmine rice for serving
Instructions
Heat oil in a large wok or deep skillet over high heat. Brown the pork in batches to get a nice color, about 3-4 minutes per batch. Remove the meat and set aside.
Lower the heat to medium and add onion and garlic to the pan. Sauté for 2 minutes before stirring in the red curry paste. Cook the paste for 1 minute until fragrant – this releases all the flavors.
Pour in the coconut milk and stir well. Add the sweet potato cubes and let everything simmer covered for 10 minutes until the sweet potatoes start to become tender.
Return the pork to the pan along with the bell pepper and sugar snap peas. Season with fish sauce, soy sauce, and sugar. Let it simmer for 5-7 minutes until the vegetables are tender but still have a bit of bite.
Top with fresh cilantro and serve with freshly cooked jasmine rice and lime wedges on the side. Extra red curry paste can be added along the way if you want it spicier.
Notes
You can swap the pork for chicken or beef if you prefer. Feel free to make double portions and freeze them – this dish freezes perfectly. Want more vegetables? Broccoli, bamboo shoots, or mushrooms work wonderfully!