Spicy Pork Chop Curry

Cook Time: 45-60 mins | Yield: 6 servings


  • 3 tablespoons peanut oil
  • 3 tablespoons red curry paste
  • 6 pork chops
  • 1 ½ cans coconut cream
  • 2 cups hot water
  • 1 lime, zest grated, and juiced
  • ¼ cup finely sliced ginger
  • 3 cloves garlic, diced
  • 1 red onion, chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • Salt and pepper to taste
  • 4-6 mexican chile peppers
  • 1 head bok choy
  • 2 eggplants, halves, optional
  • 8 sprigs fresh chives, optional
  • ¼ cup chopped fresh basil leaves


Heat the oil a large work, or skillet over medium heat. Add the curry paste and stir fry for 2 minutes. Add the pork and slightly brown for 3-5 minutes. Add the coconut cream, water, lime zest, ginger, and garlic and bring to a boil. Lower the heat and simmer until the meat is tender. Add the onions, fish sauce, sugar, and adjust the taste to your liking with salt and black pepper, if needed. Add chile peppers, bok choy and eggplant, and simmer for another 5-8 minutes, or until the vegetables are half way cooked. Stir in the chives and basil. Removed from heat and transfer to a serving plate. Serve over hot rice.



Thanks for dropping by, please enjoy!

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