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
- ¾ 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 top right zone of your Suvie. Place rice in a starch pan and insert into the lower right zone of your Suvie.
2) Whisk together thai curry paste, coconut milk, ground turmeric, fish sauce, brown sugar, and minced fresh ginger in a Suvie pan until sugar dissolves. Insert pan into the top left zone of your Suvie. Fill reservoir, input settings, and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 140°F for 1 hour
Vegetable: 0 minutes
Starch: 15 minutes
3) After the cook, remove pork from packaging, and cut into thin slices. Stir fresh lime juice into coconut sauce.
4) Divide rice, pork, and coconut sauce between bowls. Garnish with herbs and chiles just before serving.
Alternative Cooking Instructions:
- To make this dish on the stovetop, bring 1½ cup water to a boil in a small saucepan over high heat. Stir in rice, reduce heat, cover, and simmer for 15 minutes.
- Whisk together thai curry paste, coconut milk, ground turmeric, fish sauce, brown sugar, and minced fresh ginger in a small saucepan until sugar dissolves. Place over medium heat and simmer for 10 minutes.
- Heat 1 tbsp vegetable oil in a small skillet over medium-high heat until shimmering. Add the pork chop and cook for 6-8 minutes, flipping pork chop every minute until it registers 160°F with an instant-read thermometer. Rest pork chops 10 minutes before thinly slicing.
- Divide coconut sauce, pork, and rice 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