Creamy Thai Coconut Ground Pork Curry (Ready In 30 Minutes!)

Some nights call for something cozy, warming, and just a little bit luxurious — and this Thai coconut ground pork curry answers every time. It's creamy from coconut milk, fragrant with red curry paste, and studded with tender ground pork that soaks up all that beautiful sauce. I created this on a rainy evening when I wanted curry but didn't want to wait an hour for chunks of meat to tenderize. Ground pork cooks in minutes, which means you can have a rich, restaurant-worthy curry on the table before the rice finishes steaming. Spoon it over jasmine rice and prepare to go back for seconds — everyone always does.

Ingredients

• 1 lb (450g) ground pork
• 1 tbsp vegetable oil
• 2 tbsp Thai red curry paste
• 1 can (14 oz / 400ml) full-fat coconut milk, shaken well
• 1/2 cup chicken stock or water
• 1 tbsp fish sauce
• 1 tsp brown sugar or palm sugar
• 1 red bell pepper, thinly sliced
• 1 small onion, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1/2 cup fresh Thai basil leaves
• 1 tbsp fresh lime juice
• Steamed jasmine rice, for serving

Instructions

1. Heat the oil in a large pot or deep skillet over medium-high heat. Add the curry paste and stir-fry for 30-60 seconds until it smells amazing and darkens slightly.
2. Add the ground pork, breaking it apart with a spatula. Cook for 3-4 minutes until browned.
3. Pour in the coconut milk and chicken stock. Stir to dissolve the curry paste completely.
4. Add the fish sauce and sugar. Bring to a gentle simmer.
5. Add the bell pepper, onion, and green beans. Simmer for 8-10 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.
6. Stir in the lime juice and taste — adjust with more fish sauce for salt or sugar for balance.
7. Turn off the heat and fold in the Thai basil leaves.
8. Serve hot over jasmine rice.

Chef's Tips & Notes

• Use full-fat coconut milk. Light coconut milk works but gives a thinner, less luxurious sauce. Full-fat is worth it here.
• Fry the curry paste. Blooming the paste in oil before adding liquid is the secret to deeper, more complex flavor — don't skip this step.
• Veggie variations: Swap in zucchini, snap peas, or bamboo shoots. Add softer vegetables like spinach at the very end.
• Too spicy? Use 1 tbsp curry paste instead of 2, and serve with extra coconut milk drizzled on top.
• Leftovers: Store in the fridge for up to 3 days — the flavors get even better overnight.

This curry is my go-to when I want comfort food with a little adventure, and I hope it becomes yours too. It's forgiving, flexible, and endlessly satisfying. Make it for someone you love (or just for yourself — you deserve it), and if it turns out beautifully, share the recipe so others can enjoy a bowl of Thai sunshine. Happy simmering!

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