Curry
•Weeknight 30-Minute Thai Ground Pork & Peanut Curry
Total Time
30 min
Servings
4 people
Level
easy
Rating
(1)
Weeknight 30-Minute Thai Ground Pork & Peanut Curry
This rapid version of the classic Thai curry uses ground pork instead of slow-cooked chunks to get dinner on the table in under 30 minutes without sacrificing flavor. The rich blend of red curry paste and creamy peanut butter creates a savory, slightly sweet sauce that clings perfectly to the meat.
Ingredients
1 lb ground pork
2 tbsp vegetable oil
3 tbsp Thai red curry paste
1 can (13.5 oz) coconut milk
1/2 cup creamy peanut butter
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, sliced thin
1/2 cup chicken broth or water
2 tbsp lime juice
Fresh cilantro for garnish
Crushed roasted peanuts for garnish
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the ground pork and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned and fully cooked.
- 3
Push the pork to the edges of the pan to create a well in the center, then add the red curry paste and fry for 1 minute until fragrant.
- 4
Stir the pork and curry paste together to coat the meat evenly.
- 5
Pour in the coconut milk, chicken broth, peanut butter, fish sauce, and brown sugar, stirring until the peanut butter dissolves completely.
- 6
Bring the mixture to a gentle simmer and add the sliced red bell pepper.
- 7
Simmer uncovered for 5-8 minutes until the sauce thickens slightly and the peppers are tender-crisp.
- 8
Remove from heat and stir in the fresh lime juice to brighten the flavors.
- 9
Serve hot over steamed jasmine rice, garnished with fresh cilantro and crushed roasted peanuts.
