I enjoy getting packages that contain interesting pantry items, and recently I received a Thai Kitchen kit that inspired this simple, flavorful weeknight dish. This red curry pork with tomatoes and snow peas is cooked in coconut milk and served over jasmine rice. The pork stays tender, the snow peas keep a pleasant crunch, and the halved cherry tomatoes add bright acidity. It’s an easy, balanced meal that pairs well with a crisp cucumber salad or vegetable egg rolls for a more substantial spread.
Red Curry Pork with Tomatoes and Snow Peas
Ingredients
- 1 (14-oz) can coconut milk
- ½ cup chicken broth
- 1 pint cherry tomatoes, halved
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 2 tsp brown sugar
- ¾ lb thick-cut pork chops, sliced into ½-inch pieces
- 1 cup snow peas, halved
- Sea salt and freshly cracked black pepper, to taste
- Sriracha, to taste (optional)
- Jasmine rice, cooked according to package directions
Method
Start by cooking the jasmine rice according to the package instructions so it’s ready when the curry finishes.
While the rice is nearly done, combine the coconut milk, chicken broth, halved cherry tomatoes, red curry paste, fish sauce, and brown sugar in a large saucepan over medium heat. Bring the mixture to a gentle simmer and let it cook for 8–10 minutes so the flavors meld. Taste and adjust seasoning with sea salt, freshly cracked black pepper, and sriracha if you like extra heat.
Add the sliced pork to the simmering curry and cook for 5–7 minutes, stirring occasionally, until the pork is cooked through but still tender. Be careful not to overcook the meat.
Stir in the snow peas and simmer for about 1 minute—just enough to heat them through while keeping their snap.
Serve the curry immediately over warm jasmine rice. Spoon sauce and vegetables over each portion and finish with additional sriracha or a sprinkle of fresh herbs if desired. Enjoy.
Red Curry Pork with Tomatoes and Snow Peas
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Equipment
- Large saucepan (or two if you prefer one for rice and one for the curry)
Ingredients
- Jasmine rice, prepared per package directions
- 1 (14-oz) can coconut milk
- ½ cup chicken broth
- 1 pint cherry tomatoes, halved
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 2 tsp brown sugar
- ¾ lb thick-cut pork chops, cut into ½-inch slices
- 1 cup snow peas, halved
- Sea salt and freshly cracked pepper, to taste
- Sriracha sauce, to taste (optional)
Instructions
- Cook jasmine rice according to package directions so it is ready when the curry is finished.
- When the rice is nearly done, combine coconut milk, chicken broth, halved tomatoes, red curry paste, fish sauce, and brown sugar in a large saucepan over medium heat. Simmer 8–10 minutes to blend flavors. Season to taste with salt, pepper, and sriracha if desired.
- Add the sliced pork and simmer 5–7 minutes, or until cooked through but still tender. Avoid overcooking.
- Stir in the snow peas and simmer about 1 minute to heat through while keeping them crisp.
- Serve immediately over cooked jasmine rice and enjoy.
Thank you to Thai Kitchen for the inspiring products.