Name: Thai Red Curry Pork
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Ingredients: 1/4 cup vegetable oil; 1 can red curry paste; 8 tablespoons tamarind pulp; 1/2 can coconut milk; 2 tablespoons brown sugar; 1 tablespoon fish sauce (or soy sauce); 4 cloves garlic (minced); 1 teaspoon salt; 2 teaspoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub; 10 pound pork butt; 3 sheets banana leafs; 10 Kaffir lime leaves; 4 jalapenos (or serrano chilies); 4 stalks lemongrass

This Thai red curry pork is cooked in a tray lined with banana leaves. There is a depth of flavor coming from a combination of fresh ingredients and shelf-stable pastes, seasonings, and spices.

Unlike typical Thia red curry dishes that are simmered over heat, this one is baked meaning it can be cooked in a camp oven, Dutch oven, smoker, or enclosed BBQ.

Once ready the pork can be served whole in large chunks as it was cooked or be pulled into the red curry sauce. It can be served with a traditional side like rice or something a bit more fusion try serving it in a tortilla or wrap.

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Thai red chunks of pork sitting in banana leaves after beeing cooked.

After being cooked the large chunks of pork will be tender sitting in a rich Thia red curry sauce.

Ingredients for a Thai red curry paste sitting in a yellow bowl before being combined.

All the ingredients for the Thai red curry paste are placed in a bowl and well combined before being place on the pork.

Banana leaf bowl filled with large chunks of pork.

The pork butt is cut into large chuncks before being seasoned and cooked in a banana leaf lined pan.

A serving of a large piece of pork in a Thai red curry gravy next to a side of steamed rice.

The pork may be served whole as a large chunk of meat in the Thai red gravy, of pulled and combined in the sauce.

Thai Red Curry Pork Recipe

Harry Soo

reviews

This recipe is sponsored by Slap Yo’ Daddy.

Thai red curry pork is cooked in a tray lined with banana leaves that is baked in a camp oven, Dutch oven, or enclosed barbecue.

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Preparation 30

Cook 3

Ready in 3 30

Servings

CourseDinner

InfluenceAsian

DifficultySeasoned

MethodSimmer

Similar RecipesCurry

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Ingredients

Thai Red Curry Paste

1/4 cup vegetable oil
1 can red curry paste
8 tablespoons tamarind pulp
1/2 can coconut milk
2 tablespoons brown sugar
1 tablespoon fish sauce or soy sauce
4 cloves garlic minced
1 teaspoon salt
2 teaspoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub

Pork Curry

10 pound pork butt
3 sheets banana leafs
10 Kaffir lime leaves
4 jalapenos or serrano chilies
4 stalks lemongrass

Equipment

bowl
foil pan
foil

Directions

Thai Red Curry Paste

In a bowl add the vegetable oil, red curry paste, tamarind pulp, coconut milk, brown sugar, fish sauce, minced garlic, salt, and all-purpose rub. Mix until well combined.

Pork Curry

Preheat a camp oven or smoker to 300 degrees F (150 degrees C).
Cube the pork butt into large chunks, about 2 inches (5cm) in size.
Line a foil pan or baking dish with two of the banana leaves. Size the dish and leaf to match the amount of pork to be cooked.
In the banana leaf lined pan add the Kaffir lime leaves, Jalapeno, and lemongrass, then top with the pork.
Pour the red curry paste over the pork then give a gentle stir to combine the flavors.
Place the third banana leaf on top of the pork then cover the entire dish with foil.
Place the prepared tray in the preheated camp oven and cook until the pork is probe tender; about 2 ½ to 3 ½ hours.
Tip: When you open the foil to check for tenderness, be careful not to burn yourself from the steam.

To Serve

Remove the lemongrass and Kaffir lime leaves from the tray.
The large pieces of pork may be served as is or shred the pork to combine all the flavors together. Taste and season as/if necessary.
Serve with your favorite Thai red curry pork sides such as steamed rice or corn tortillas.

Nutritional Information

Calories: 922kcalCarbohydrates: 17gProtein: 108gFat: 45gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 340mgSodium: 846mgPotassium: 2172mgFiber: 1gSugar: 10gVitamin A: 133IUVitamin C: 10mgCalcium: 120mgIron: 9mg