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Red Thai Coconut Curry with Pork and Vegetables

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Skip the takeout and make your own Red Thai Curry! Your body will thank you for skipping all the sugar, excess sodium, and mystery ingredients.

Yai's Thai Red Thai Coconut Curry with Pork and Vegetables

Cook Time: Varies with cooking method, 50 minutes - 4 hours

Serves: 4

Ingredients:

  • 1 lb Pork Loin, cut in cubes
  • 1 jar Yai's Thai Red Thai Coconut Curry
  • 1 lb Potatoes, cubed
  • 1 Onion, cut in chunks
  • 3 heads Baby Bok Choy (or other greens)
  • 1 Red Bell Pepper, sliced
  • 1 tbsp Coconut Oil (Instant Pot and Stove Top only)
  • Optional: Broth or Coconut Milk (Instant Pot and Slow Cooker only)
  • Optional: Green Onions, chopped (for serving)

How to Make It:

You can use a variety of cooking methods to create this dish. Below are instructions on how to make this Red Thai Coconut Curry in your Instant Pot, slow cooker, or on the stove top.

For all variations, serve over jasmine rice or alternative. This recipe is Whole30 Compliant and Paleo Friendly, just serve over cauliflower rice or other substitution!

You can also swap in our Green or Yellow Thai Coconut Curry to this same recipe to switch it up, or to tone down the spice level!

Yai's Thai Red Thai Coconut Curry with Pork and Vegetables


Instant Pot Instructions:

  1. Add coconut oil to 6-quart Instant Pot. Heat on the Sauté setting, add pork, and brown for 10 minutes.
  2. Add potatoes and onions. Pour in Yai's Thai Red Curry. If needed, add enough water to cover ingredients (you can use broth or coconut milk instead if handy).
  3. Pressure cook on high for 10 minutes. Use the natural release when done.
  4. Add baby bok choy and red bell peppers, return to sauté setting, and simmer for 5-10 minutes, until greens are wilted.
  5. Optional: top with fresh green onions and red bell peppers.

Slow Cooker Instructions:

  1. Add pork, potatoes, and onions to slow cooker. Pour in Yai's Thai Red Curry. If needed, add enough water to cover ingredients at least halfway (you can use broth or coconut milk instead if handy).
  2. Set slow cooker to cook for 4 hours on low.
  3. In a separate pan, sauté baby bok choy and red bell peppers 5-10 minutes, until greens are wilted. (This can be done anytime and set aside in a container, but don't add to the slow cooker until it is done cooking).
  4. When finished cooking, add bok choy and peppers into slow cooker and mix together.
  5. Optional: top with fresh green onions and red bell peppers.

Stove Top Instructions:

  1. In a large pot, boil the potatoes until soft.
  2. In a separate pot, heat coconut oil over medium-high heat. Add pork and brown for 5 minutes.
  3. Add onions to pot with pork, sauté another 5 minutes.
  4. Add baby bok choy and red bell peppers, sauté for 5-10 minutes, until greens are wilted.
  5. Pour in Yai's Thai Red Curry and simmer for 5-10 minutes.
  6. Optional: top with fresh green onions and red bell peppers.

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