This Thai stew is one of my absolute favorites when I want something quick, flavorful, and truly satisfying. It’s perfect for a busy weeknight but still feels a bit special. The combination of creamy coconut milk, aromatic curry paste, and tender pork is simply unbeatable!
I love that you can vary this recipe based on what you have at home. Bell peppers add a nice sweetness and beautiful color, but you can easily swap them for other vegetables like broccoli or snow peas. Pork works wonderfully here because it becomes so tender and juicy, but chicken or beef works great too.
The best part about this stew? It takes less than 30 minutes to make, and you only need one pot. Less dishes and more time to enjoy the food – that’s what I like!
Ingredients
- 500 g pork (neck or shoulder), cut into cubes
- 2 tbsp neutral oil (corn or rapeseed oil)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 bell peppers (preferably red and yellow), cut into strips
- 1 can coconut milk (400 ml)
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 lime, juice
- 1 handful fresh basil (Thai basil if you can find it)
- 1 red chili, minced (optional)
- Fresh cilantro for serving
Instructions
Heat the oil in a large pot or wok over medium-high heat. Brown the pork in batches until nicely colored on all sides, about 4-5 minutes. Remove the meat and set aside.
In the same pot, sauté the onion, garlic, and ginger for a couple of minutes until fragrant. Add the red curry paste and cook for 1 minute while stirring. This really releases the flavors!
Pour in the coconut milk and stir well to combine with the curry paste. Let it simmer for 2-3 minutes before adding the bell pepper strips. Continue cooking for 5 minutes until the peppers start to soften.
Return the browned pork to the pot along with the fish sauce, soy sauce, and sugar. Let the stew simmer over low heat for 10-12 minutes until the meat is tender and cooked through.
Season with lime juice and adjust with more fish sauce if needed. Tear in the basil and optional chili just before serving. Serve with jasmine rice or noodles, and top with fresh cilantro.
Notes
This stew gets even better if you let it sit for a while, so don't hesitate to make it ahead! For a milder version, use less curry paste. For extra vegetables, try adding bamboo shoots or snow peas toward the end.
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