This recipe for spicy coconut pork gets its heat from red Thai curry paste, which we love for its hot, citrusy burn; use one to two tablespoons depending on the level of spice you like. To temper all that fire our spicy coconut pork recipe calls for brown sugar for sweetness, lime juice for sourness, and fish sauce for savoriness. Ginger and turmeric also add an additional layer of spicy, earthy flavor. A side of fluffy rice and a shower of fresh herbs and chiles tie this delicious dish together.
Spicy Coconut Pork
- 2 (7 oz) pork chops, vacuum sealed
- 1 cup jasmine rice
- 1-2 tbsp red Thai curry paste
- 1 (15 oz) can coconut milk
- ½ tsp ground turmeric
- 1 tbsp light brown sugar
- 1 tbsp fish sauce or soy sauce
- 1 tbsp minced ginger
- 1 tbsp fresh lime juice
- ¼ cup fresh herbs such as cilantro, mint, basil, or a mix of the three
- 1 birdseye chiles, thinly sliced (optional)
1) Place pork chops in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Whisk together 1-2 tbsp Thai curry paste, 1 can coconut milk, 1/2 tsp ground turmeric, 1 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp minced fresh ginger in a Suvie pan until sugar dissolves. Place pan in the top zone of your Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 140°F for 1 hour
Top Zone: Sous Vide at 140°F for 1 hour
2) Place 1 cup jasmine rice in the Suvie rice pot (black handles), cover with a lid, and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 cup
3) After the cook, remove pork from packaging, and cut into thin slices. Stir 1 tbsp fresh lime juice into coconut sauce.
4) Divide rice, pork, and coconut sauce between bowls. Garnish with herbs and chiles just before serving.
Nutritional Information per serving (2 servings per recipe): Calories 700, Total Fat 46g, Total Carbohydrates 27g, Total Sodium 1090mg, Total Protein 46g