Serves 6
105 min
Thai Green Curry Pulled Pork Bowl
Recipe GLPR7fadfc68ceaa5e
Tender pulled pork braised in fragrant green curry and creamy coconut milk with crisp bell peppers and snow peas. Served over rice and garnished with fresh cilantro and sliced red chiles for a vibrant Southeast Asian-inspired meal.
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Ingredients
1 pound pork shoulder or butt
1 tablespoon peanut oil
4 tablespoons green curry paste
1 tablespoon minced fresh ginger
2 cloves garlic, smashed with the side of a knife
14 ounces can coconut milk
1 bell pepper, seeds and membranes removed and cut into 1/4" wide strips
2 cups snow peas
cooked rice, for serving
fresh chopped cilantro, for garnish
sliced red chiles, for garnish
Directions
Heat the peanut oil in a large pot or Dutch oven over medium-high heat. Once shimmering, add the pork shoulder in one piece and sear on all sides until deeply browned, about 8–10 minutes total. Remove the pork and set aside on a plate.
In the same pot, add the green curry paste, minced ginger, and smashed garlic cloves. Stir constantly for about 1–2 minutes until fragrant, being careful not to burn the aromatics.
Pour in the coconut milk, stirring well to combine with the curry paste mixture. Return the seared pork to the pot, nestling it into the sauce. The pork should be mostly submerged.
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover partially and cook for about 75–85 minutes, turning the pork halfway through, until it is very tender and easily pulls apart with a fork.
Remove the pork from the pot and set it on a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat. Return the shredded pork to the pot with the sauce and stir to combine.
Add the bell pepper strips and snow peas to the curry. Increase the heat to medium and cook for 4–6 minutes, stirring occasionally, until the vegetables are tender-crisp but still retain some bite.
Divide the cooked rice among six bowls. Ladle the pork curry and vegetables over the rice, distributing the sauce evenly. Top each bowl with fresh chopped cilantro and sliced red chiles. Serve immediately.
