Thai Red Curry -Rule Of Yum Recipe

KennenNavarro's picture

May. 17, 2018

Today we're making Thai Red Curry with pork loin. If you don't eat pork, feel free to replace it with any meat or non-meat you'd like! This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.


Pork loin 1 Pound
Onion 1/2 Large
Red bell pepper 1
Garlic 6 Clove (30 gm)
Ginger 1 Inch
Scallions 20 Gram (use as required)
Cilantro 20 Gram (use as required)
Basil leaves 7
Shiitake mushrooms 1 Cup (16 tbs)
Bamboo shoots can 1
Canned coconut milk 1
Red curry paste 1 Tablespoon
Fish sauce 1 Teaspoon
Bay leaf 1



1. Let's prepare the veggies.

2. Next, cut your meat into fairly thin slices.


3. Take your coconut milk (Don't shake it!) and in a super hot pan, scoop out the top fattier half of the can and let it simmer for about two minutes by itself.

4. Add the curry paste, and let simmer for 4 minutes.

5. Then season and add your meat to the pan. Toss to coat. Next add the onions and garlic and stir.

6. Now, one by one, you can add your peppers, bamboo, mushrooms, scallions, fish sauce, rest of the coconut milk, a bay leaf*, basil, and cilantro.

7. Stir and let cook for 8 more minutes.


9. Serve and Enjoy!

Notes: Always remove bay leaves before serving!

Recipe Summary

Difficulty Level: Easy