Thai Green Curry Pulled Pork Bowl

Name: Thai Green Curry Pulled Pork Bowl
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: Thai
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

Recipe GLPR7fadfc68ceaa5e

Thai

Main Course

105 min

317 cal

Servings: 6

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Green curry paste is the sticking point—you'll need to hunt it down at Harris Teeter (International aisle, usually $3–4) or make a special trip to an Asian market, a real tax on a weeknight. The pork shoulder itself is cheap and available everywhere, and the stated 105 minutes ignores that pulled pork needs 3–4 hours low and slow, making this a weekend project masquerading as a quick dinner. The coconut milk, rice, and peppers are standard finds, so once you've solved the curry paste, assembly is straightforward and feeds a family well with minimal attention during service. Leftovers reheat beautifully over rice the next day.