3-Ingredient Red Curry Pork Chops

Ingredients

• 4 (1 ½-inch) thick pork chops, fat cap removed and reserved, cut into 1-inch cubes
• 5-10 tablespoons Mae Ploy red curry paste, to taste
• 2 (13.5 oz) cans full-fat coconut milk

First, Render the Fat and Sear the Pork

Heat a large saute pan over medium-low heat. Using tongs, rub the reserved pork fat cap around the pan until a thin layer of fat has rendered out. This will be the cooking oil you use to sear the pork. Remove the remaining fat cap.

Increase the heat to medium-high and add your pork to the pan in a single layer. Sear for 1-2 minutes per side until browned. Season to taste with salt. Remove the pork from the pan and set it aside.

Next, Bloom the Curry Paste

Using the same saute pan with the pork fond intact, reduce the heat to medium. Start by adding 5 tablespoons of the curry paste. Stir the paste around the pan and cook for 1-2 minutes. The paste will darken in color and become very fragrant; this step is crucial for developing the flavor of the curry.

Finally, Simmer and Serve

Increase the heat to medium-high, add the coconut milk, and scrape the bottom of the pan to release any browned bits. Bring the sauce to a boil. At this point, taste the sauce. If you want it spicier or more flavorful, stir in more curry paste, one tablespoon at a time.

Once the flavor is right, add your seared pork back into the pan. Reduce the heat to medium-low and simmer until the pork is fully cooked through, about 3-4 minutes. Serve immediately.

3-Ingredient Red Curry Pork Chops

prep time:10 minutes mins

cook time:15 minutes mins

total time:25 minutes mins

Blooming curry paste in fat is what separates good Thai food from mediocre takeout. You render the pork fat, cook the paste in it for about a minute until it gets super fragrant, then add coconut milk – that's it. The whole thing takes maybe 15 minutes but tastes like it simmered for hours.

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Ingredients

• ▢ 4 thick pork chops 1 ½-inch, fat cap removed and reserved, cut into 1-inch cubes
• ▢ 5-10 tablespoons Mae Ploy red curry paste to taste
• ▢ 2 cans full-fat coconut milk 13.5 oz

Instructions

• Render pork fat in large saute pan over medium-low heat, then remove remaining fat cap.
• Increase heat to medium-high. Sear pork cubes 1-2 minutes per side until browned. Season with salt and set aside.
• Reduce heat to medium. Add 5 tablespoons curry paste to pan, cook 1-2 minutes until darkened and fragrant.
• Increase heat to medium-high. Add coconut milk, scrape pan bottom. Bring to boil.
• Taste sauce and add more curry paste if desired.
• Return pork to pan. Simmer on medium-low 3-4 minutes until pork is cooked through.

Notes

Start with 5 tablespoons curry paste and adjust up to 10 tablespoons based on desired heat level.