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3-Ingredient Red Curry Pork Chops

prep time:10 minutes
cook time:15 minutes
total time:25 minutes
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.