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Coconut–Red Curry Shredded Pork
Thai red curry paste packs a handful of intense, aromatic ingredients, so it allows you to achieve complex flavor with just a few spoonfuls. Some brands are spicier than others, so if you’re sensitive to chili heat, use the lesser amount; you can stir in a little more curry paste at the end, if desired. Serve the shredded pork over steamed jasmine rice, mounded onto buns with quick-pickled vegetables.
6-8
Servings
3¾ hours
30 minutes active
Ingredients
-
3-4
pounds boneless pork butt, trimmed and cut into 1½-inch chunks
-
½
cup coconut milk
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January 15, 2024
Great Flavor
Working through all the shredded pork options in the Cookish cookbook. I love the flavors in this recipe. Used lemongrass paste, cooked for an hour and a half with the lid off and it may have been a bit too long, the meat was a little crisp. Served over rice with pickled red onions and jalapenos.
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