Thai coconut red curry

March 2, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Serves 2 – 4


  • 1 tablespoon neutral oil
  • 1 1/2- 2 tablespoons red curry paste, the more you use, the spicier the dish
  • 2 shallots diced
  • 4 cloves of garlic, chopped
  • 1 pork tenderloin, about 1 lb or other kinds of meat, cut into bite-size pieces
  • 2 Yukon gold potatoes, diced
  • 2 Roma tomatoes, chopped
  • 3 tablespoons fish sauce, more as needed
  • 2 teaspoons rock sugar
  • 1 can coconut milk
  • 2 handfuls of baby bok choy, or other greens
  • 1 lime, juiced extra for garnish
  • 1/4 cup chopped cilantro leaves
  • 3 slices galangal (optional)
  • 4 kaffir lime leaves (optional)
  • Fried shallots, garnish (optional)


  • Heat a pot over medium-high heat and then add oil into the hot pot.
  • Stir fry the curry paste until fragrant and then add the shallots, garlic, galangal, and pork. Cook until pork is browned.
  • Add potatoes, tomatoes, lime leaves, fish sauce, sugar, and coconut milk into the pot and bring mixture to a boil.
  • Cook for 45- 60 minutes or until pork is tender. If you are doing this in your instant pot, cook on high pressure for 15 minutes and allow it to natural release.
  • Before serving the curry, add in the greens and cook until wilted, stir in the lime juice.
  • Taste the curry, season with more fish sauce, sugar, or lime.
  • Take the curry off the heat and garnish with cilantro leaves, fried shallots, and extra limes if desired.