Thai Pork Jungle Curry Recipe - Serves 4

Thai Pork Jungle Curry Recipe

508 calories each serving (706 calories if eating with rice)


1 tablespoon (15ml) cooking oil
680g (1 lb 8 oz) lean pork, cut into 19mm (3/4 inch) cubes
1 large onion, peeled and coarsely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
1 stalk of lemongrass, washed and trimmed and cut into 6mm (1/4 inch) slices
6 tablespoons (90ml or 3 fl oz) Thai red curry paste
1L (35 fl oz) chicken stock
5 kaffir lime leaves, cut into halves
5 medium carrots, peeled and cut into 5cm (2 inches) pieces
1 large red bell pepper (capsicum), cored and roughly chopped into 2.5cm (1 inch) pieces
1 cup (250ml) fresh coriander leaves, washed and coarsely chopped
1 tablespoon (15ml) fresh lime juice


Heat the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the pork cubes and saute until well browned, turning often (do not overfill the saucepan – cook in batches if needed)
Make sure that all of the browned pork is in the saucepan and then add the onion, fresh ginger root and lemongrass, mix well and saute until the onion is lightly browned (4-10 minutes), turning often
Add the red curry paste, mix well and stir-fry for 30 seconds
Add 750ml (26 fl oz) of the chicken stock and mix well (hold back the rest of the chicken stock and add it to the curry of the curry becomes too dry or if there is not enough liquid to cook the vegetables)
Add the kaffir lime leaves, mix well, bring to a good simmer, reduce the heat to maintain the simmer and simmer for 30 minutes
Add the carrots and bell pepper, mix well and cook until the carrots and pork are both tender and well cooked (10-15 minutes), stirring a couple of times
Add the fresh coriander (cilantro) and lime juice and mix well
Serve hot on rice

Recipe submitted by C Chankul on 16 May 2017

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