Weeknight dinners can be tricky, right? When time is short and you’re craving something scrumptious, these 10 speedy Thai pork recipes are the answer. With flavors that pop and quick prep times, they make dinner simple and satisfying. I’ve found myself staring at the fridge, unsure of what to cook, and these dishes never let me down. Trust me, you’ll want to savor every savory bite.
Spicy Thai Basil Pork Stir-Fry
Spicy Thai Basil Pork Stir-Fry is a vibrant and aromatic dish that brings the bold flavors of Thailand straight to your dinner table. This dish is perfect for those busy weeknights when you want something quick yet satisfying. With its combination of spicy chilies, aromatic basil, and savory pork, this stir-fry is sure to please anyone who loves a little heat in their meals.
The key to this recipe is the balance of flavors, achieved by using a mix of savory sauces and fresh ingredients that make it a standout dish. This recipe is designed to serve 4-6 people, making it ideal for family dinners or small gatherings. The ingredients are simple, and the cooking process is straightforward, allowing you to whip up a delicious meal in no time.
The use of fresh Thai basil gives the dish its signature flavor, while the pork provides a hearty base that soaks up all the delicious sauces. Pair this stir-fry with steamed jasmine rice for a complete meal that everyone will enjoy.
Ingredients:
- 1 1/2 pounds ground pork
- 3 tablespoons vegetable oil
- 6 cloves garlic, minced
- 4-6 Thai bird chilies, sliced (adjust for heat preference)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons sugar
- 1 cup fresh Thai basil leaves
- 1 red bell pepper, thinly sliced
- 1 onion, thinly sliced
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by gathering and preparing all your ingredients. Mince the garlic, slice the chilies, bell pepper, and onion, and wash the basil leaves. This will make the cooking process much smoother and quicker.
- Cook the Garlic and Chilies: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced chilies, stir-frying them for about 30 seconds until they become fragrant. Be careful not to burn the garlic.
- Add the Pork: Increase the heat to high and add the ground pork to the skillet. Break it up with a spatula and stir-fry for about 5-7 minutes, or until the pork is cooked through and starts to brown.
- Season the Pork: Pour in the fish sauce, soy sauce, oyster sauce, and sugar. Stir everything well to guarantee the pork is evenly coated with the sauces. Cook for another 2 minutes, allowing the flavors to meld together.
- Add Vegetables: Add the sliced onion and bell pepper to the pork. Stir-fry for about 3 minutes until the vegetables are just tender but still crisp.
- Finish with Basil: Turn off the heat and immediately add the fresh Thai basil leaves to the skillet. Stir them into the pork mixture until they wilt from the residual heat.
- Serve: Serve the spicy Thai basil pork stir-fry hot over steamed jasmine rice. Enjoy this flavorful dish with your family or guests.
Extra Tips:
When making Spicy Thai Basil Pork Stir-Fry, it’s important to use fresh Thai basil if possible, as it has a unique flavor that can’t be easily substituted. If you can’t find Thai basil, regular basil can be used, but the taste will be slightly different.
Adjust the amount of Thai bird chilies to your heat preference; if you prefer a milder dish, reduce the number of chilies or remove the seeds before slicing. Finally, make sure your wok or skillet is hot enough to quickly sear the pork and vegetables, which helps retain their crisp texture and vibrant color.
Quick Thai Red Curry With Pork
Quick Thai Red Curry With Pork is a delightful and flavorful dish that brings the vibrant tastes of Thailand right into your kitchen. It’s perfect for those busy weeknights when you want something quick yet satisfying. With its aromatic spices, creamy coconut milk, and tender pork, this dish will quickly become a family favorite.
The beauty of Thai red curry lies in its balance of spicy, sweet, and savory flavors, making it a versatile option for any occasion. Preparing this dish doesn’t require extensive culinary skills or a long list of ingredients. In fact, you can whip up this Quick Thai Red Curry With Pork in under 30 minutes, making it an ideal option for a stress-free dinner.
The key to achieving the authentic taste lies in using quality ingredients and following the cooking process mindfully. This recipe provides a generous serving for 4-6 people, guaranteeing there’s enough to satisfy everyone at the table.
Ingredients (Serves 4-6):
- 1 lb pork tenderloin, thinly sliced
- 2 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1/2 cup fresh basil leaves
- 1 tablespoon lime juice
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Pork: Start by slicing the pork tenderloin into thin strips. This will facilitate that the pork cooks quickly and evenly.
- Cook the Curry Paste: In a large skillet or wok, heat the vegetable oil over medium heat. Add the red curry paste and cook for about 2 minutes, stirring constantly, until it becomes fragrant. This step helps to release the flavors of the spices in the curry paste.
- Add Pork: Increase the heat to medium-high and add the sliced pork to the skillet. Stir-fry the pork with the curry paste for 3-4 minutes or until the pork is just cooked through.
- Combine Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well to combine with the pork and curry paste, and bring the mixture to a gentle simmer.
- Season the Curry: Add the fish sauce and brown sugar to the skillet. Stir to incorporate, then taste and adjust the seasoning as needed.
- Add Vegetables: Add the sliced red bell pepper and snow peas to the curry. Simmer for another 5 minutes or until the vegetables are tender but still crisp.
- Finish with Fresh Ingredients: Stir in the fresh basil leaves and lime juice just before serving. This will add a fresh and vibrant flavor to your curry.
- Serve: Serve the Thai red curry over cooked jasmine rice, allowing the rice to soak up the delicious curry sauce.
Extra Tips:
When making Quick Thai Red Curry With Pork, it’s important to not overcook the vegetables, as they should remain slightly crisp to provide texture contrast. If you prefer a spicier curry, you can increase the amount of red curry paste or add a few slices of fresh red chili.
For a richer flavor, you can substitute half the chicken broth with additional coconut milk. Finally, always taste the curry before serving and adjust the seasoning to your preference, as the balance of flavors is key to an authentic Thai experience.
Thai Lemongrass Pork Skewers
If you’re looking to spice up your weeknight meal rotation, these Thai Lemongrass Pork Skewers are perfect for your dining table. Infused with the aromatic flavors of lemongrass, garlic, and cilantro, this dish brings the authentic taste of Thailand right to your kitchen. The pork is marinated to perfection, guaranteeing that each bite is juicy and bursting with flavor.
These skewers aren’t only delicious but also easy to prepare, making them an ideal choice for busy weeknights when time is of the essence. The combination of lemongrass and other Thai herbs creates a fragrant and irresistible aroma that will leave everyone craving more.
These skewers are best cooked on a grill, but they can also be prepared in an oven or on a stovetop grill pan if you don’t have access to an outdoor grill. Serve them with a side of steamed jasmine rice or a fresh salad to complete the meal. With minimal preparation time and quick cooking, these skewers are bound to become a family favorite.
Ingredients for 4-6 servings:
- 1 ½ pounds pork shoulder or pork tenderloin, cut into bite-sized pieces
- 2 stalks lemongrass, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon ground white pepper
- 2 tablespoons chopped fresh cilantro
- Wooden or metal skewers
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the chopped lemongrass, minced garlic, soy sauce, fish sauce, oyster sauce, brown sugar, vegetable oil, ground white pepper, and chopped cilantro. Mix well to guarantee all ingredients are fully incorporated.
- Marinate the Pork: Add the pork pieces to the marinade and toss to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to penetrate the meat.
- Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Thread the Pork: Once marinated, thread the pork pieces onto the skewers, leaving a small gap between each piece to guarantee even cooking.
- Preheat the Grill: Preheat your grill to medium-high heat. If using an oven, preheat to 400°F (200°C). If using a stovetop grill pan, heat over medium-high heat.
- Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the pork is cooked through and slightly charred on the edges. If using an oven, place the skewers on a baking sheet and bake for 15-20 minutes, turning once halfway through.
- Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. Garnish with additional chopped cilantro if desired.
Extra Tips:
When preparing the lemongrass, make sure to use only the tender white part near the base of the stalk, as the outer layers can be tough. Finely chopping the lemongrass ensures that it blends well into the marinade, releasing its full flavor.
If you prefer a bit of heat, consider adding a chopped Thai chili or some red pepper flakes to the marinade. Ultimately, be mindful not to overcook the pork, as it can become dry; keeping an eye on the skewers while grilling guarantees juicy and tender results.
Thai Pork and Peanut Salad
Looking for a new and vibrant dish that combines the savory richness of pork with the nutty crunch of peanuts? Thai Pork and Peanut Salad is a perfect choice for a weeknight meal that’s both satisfying and easy to prepare. This dish showcases the harmonious blend of flavors that Thai cuisine is known for, with a balance of spicy, sweet, salty, and sour notes.
It’s not just a salad; it’s a complete meal that’s hearty and full of textures, from the tender pork to the crisp vegetables and crunchy peanuts. The key to this dish is in its simplicity and the freshness of its ingredients. With just a few steps, you can create a delightful meal that will impress your family or guests.
The combination of ground pork, aromatic herbs, and a tangy dressing made with lime juice and fish sauce makes this salad a rejuvenating choice, especially on warm nights. Serve it chilled or at room temperature, and enjoy the explosion of flavors and textures in every bite.
Ingredients (Serves 4-6):
- 1 pound ground pork
- 2 tablespoons vegetable oil
- 1/2 cup roasted unsalted peanuts, roughly chopped
- 1/4 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon chili flakes (adjust to taste)
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup fresh mint leaves, chopped
- 1 medium cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 6 cups mixed salad greens
Cooking Instructions:
- Cook the Pork: Heat the vegetable oil in a large skillet over medium heat. Add the ground pork and cook until browned and fully cooked, breaking it apart with a wooden spoon. This should take about 7-10 minutes. Once cooked, remove from heat and let it cool slightly.
- Prepare the Dressing: In a small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar is dissolved. Taste and adjust the seasoning if necessary; the dressing should be tangy and balanced.
- Assemble the Salad: In a large mixing bowl, combine the cooked pork, chopped peanuts, cilantro, mint, cucumber, red bell pepper, and red onion. Pour the dressing over the mixture and toss gently to combine, ensuring everything is well coated.
- Plate the Salad: Arrange the mixed salad greens on a large serving platter or individual plates. Spoon the pork and peanut mixture over the greens, distributing it evenly.
- Serve: Serve the salad immediately, or cover and refrigerate it for up to an hour before serving if you prefer it chilled.
Extra Tips:
For an extra layer of flavor, try toasting the peanuts lightly in a dry skillet before chopping them; this will enhance their nuttiness.
When choosing your vegetables, feel free to add or substitute with what’s in season or what you have on hand, such as shredded carrots or sliced radishes.
If you’d like some additional heat, consider adding sliced fresh chilies or more chili flakes to the dressing. Finally, for those who prefer a less spicy dish, start with fewer chili flakes and adjust to your taste.
This salad is versatile and can easily be tailored to suit your preferences.
One-Pan Thai Pork and Vegetable Stir-Fry
Experience the vibrant flavors of Thailand with this delightful One-Pan Thai Pork and Vegetable Stir-Fry. Perfect for busy weeknights, this dish combines tender slices of pork with an array of colorful vegetables, all coated in a savory and slightly sweet sauce. The beauty of this recipe lies in its simplicity and the use of one pan, making clean-up a breeze while still delivering a meal that’s both nutritious and satisfying.
Whether you’re a seasoned cook or a beginner, this dish is accessible to all and sure to impress everyone at the dinner table. This stir-fry is inspired by traditional Thai cooking techniques, which emphasize fresh ingredients and bold flavors. The dish is incredibly versatile—you can easily swap out the vegetables based on what you have on hand or adjust the level of spice to suit your taste.
In less than 30 minutes, you’ll have a complete meal that not only delights the palate but also provides a balanced combination of protein, fiber, and essential nutrients. It’s the perfect way to bring the taste of Thailand into your home without the need for a complicated or time-consuming recipe.
Ingredients (Serves 4-6):
- 1 1/2 pounds of pork tenderloin, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 medium carrot, julienned
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon red chili flakes (optional)
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice, for serving
Instructions:
- Prepare the pork and vegetables: Begin by slicing the pork tenderloin into thin pieces, making sure to create even cuts for uniform cooking. Prepare the vegetables by slicing the bell pepper and carrot, and separating the broccoli into florets.
- Make the sauce: In a small bowl, mix together the soy sauce, fish sauce, oyster sauce, brown sugar, and lime juice. Stir until the sugar is dissolved and set aside.
- Cook the pork: Heat a large pan or wok over medium-high heat and add the vegetable oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced pork to the pan and stir-fry for 5-7 minutes, or until the pork is cooked through and slightly browned.
- Stir-fry the vegetables: Add the red bell pepper, broccoli, sugar snap peas, and carrot to the pan. Stir well to combine with the pork. Cook for an additional 5 minutes, stirring frequently, until the vegetables are tender-crisp.
- Combine and finish the dish: Pour the prepared sauce over the pork and vegetables. If using, sprinkle the red chili flakes for added heat. Stir everything together to guarantee even coating and cook for another 2 minutes to allow the flavors to meld.
- Serve: Remove the pan from heat and garnish the stir-fry with fresh cilantro. Serve immediately over cooked jasmine rice.
Extra Tips:
To confirm your stir-fry is perfectly cooked, make sure all your ingredients are prepped and ready before you start cooking. This dish cooks quickly, so having everything at hand will help maintain the right texture and prevent overcooking.
If you prefer a milder dish, you can omit the red chili flakes or adjust the amount to your taste. For added flavor, consider marinating the pork in half of the sauce for about 30 minutes before cooking. This step, while optional, can enhance the depth of flavor in the pork. Enjoy your culinary trip to Thailand!
Thai Pork Larb Lettuce Wraps
Thai Pork Larb Lettuce Wraps is a simple yet flavorful dish perfect for weeknight meals. Larb is a traditional Thai dish made with minced meat, usually pork or chicken, and is infused with fresh herbs and spices. The mixture is typically served in lettuce leaves, making it a low-carb option that’s light, invigorating, and full of vibrant flavors.
The combination of savory, spicy, tangy, and herby elements makes this dish a favorite for those who enjoy Thai cuisine. It’s quick to prepare and can be adapted to suit your taste preferences, making it a versatile addition to your meal rotation.
The key to making a delicious Thai Pork Larb Lettuce Wrap lies in the balance of flavors and the quality of ingredients. Ground pork is cooked with shallots, garlic, and chili to create a savory base, while lime juice, fish sauce, and sugar add a tangy and slightly sweet depth. Fresh herbs like mint and cilantro bring in a burst of freshness, and the crunch of lettuce wraps completes the dish.
This recipe serves 4-6 people, making it ideal for family dinners or small gatherings.
Ingredients:
- 1 1/2 pounds ground pork
- 2 tablespoons vegetable oil
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 2-3 Thai chilies, finely chopped
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon granulated sugar
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup roasted rice powder (optional)
- 1 head of lettuce (such as iceberg or butter lettuce), leaves separated and washed
- Salt and pepper to taste
Cooking Instructions:
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and cook for about 30 seconds until fragrant.
- Cook the Pork: Add the ground pork to the skillet, using a spatula to break it apart. Cook the pork until it’s browned and cooked through, approximately 7-8 minutes.
- Add Aromatics: Stir in the sliced shallots and chopped Thai chilies. Cook for an additional 2-3 minutes until the shallots are soft.
- Season the Pork: Lower the heat to medium and add the fish sauce, lime juice, and sugar to the pork. Stir well to combine, allowing the flavors to meld together for about 2 minutes. Season with salt and pepper to taste.
- Finish with Herbs: Remove the skillet from heat and stir in the chopped mint, cilantro, and roasted rice powder if using. Mix until the herbs are evenly distributed throughout the pork mixture.
- Prepare Lettuce Wraps: Arrange the lettuce leaves on a serving platter. Spoon the pork mixture into each lettuce leaf, ensuring each wrap contains a generous amount of filling.
- Serve: Serve immediately, allowing each person to pick up a lettuce wrap and enjoy the flavorful bite.
Extra Tips:
For a more authentic texture, consider using roasted rice powder, which adds a slight nuttiness and texture to the dish. If you prefer less spice, reduce the number of Thai chilies or remove the seeds for a milder flavor.
Additionally, you can add other fresh vegetables like cucumber or carrot strips for extra crunch and color. Preparing the ingredients beforehand will help the cooking process go smoothly, as the dish comes together quickly once you start cooking.
Finally, verify your lettuce leaves are large and sturdy enough to hold the filling, making the eating experience more enjoyable.
Thai Green Curry Pork Meatballs
Thai Green Curry Pork Meatballs are a delightful fusion of traditional Thai flavors and comforting meatballs, perfect for a quick weeknight meal. This dish combines juicy pork meatballs with a rich, aromatic green curry sauce that’s both creamy and spicy. The flavors are enhanced by the use of fresh ingredients such as lemongrass, ginger, and lime leaves, which add depth and complexity to the dish.
Served over a bed of steamed jasmine rice, these meatballs make for a satisfying and flavorful dinner that’s sure to please the whole family.
Preparing the Thai Green Curry Pork Meatballs is simple and straightforward, making it ideal for those busy evenings when time is of the essence. The meatballs are first browned to create a crispy exterior before being simmered in a luscious green curry sauce. The sauce is enriched with coconut milk, which balances the heat from the green curry paste, resulting in a dish that’s both comforting and tantalizing to the taste buds.
This recipe is designed to serve 4-6 people, guaranteeing there’s plenty to go around.
Ingredients:
- 1 lb ground pork
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon vegetable oil
- 1 can (14 oz) coconut milk
- 2 tablespoons green curry paste
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 3 kaffir lime leaves, torn
- 1/2 cup chicken broth
- 1 red bell pepper, sliced
- 1/2 cup snow peas, trimmed
- Fresh basil leaves, for garnish
- Steamed jasmine rice, for serving
Instructions:
- Prepare the Meatballs: In a large bowl, combine the ground pork, breadcrumbs, egg, soy sauce, minced garlic, and minced ginger. Mix well until all ingredients are evenly incorporated. Form the mixture into small meatballs, about 1 inch in diameter.
- Brown the Meatballs: Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the skillet. Cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set them aside.
- Make the Curry Sauce: In the same skillet, add the green curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine. Add the kaffir lime leaves and bring the mixture to a gentle simmer.
- Simmer the Meatballs: Return the meatballs to the skillet, ensuring they’re covered with the curry sauce. Add the chicken broth and stir gently. Let the meatballs simmer in the sauce for 15 minutes, allowing the flavors to meld together.
- Add Vegetables: Add the sliced red bell pepper and snow peas to the skillet. Continue to simmer for an additional 5 minutes, or until the vegetables are tender-crisp.
- Serve: Remove the skillet from heat and garnish the dish with fresh basil leaves. Serve the Thai Green Curry Pork Meatballs over steamed jasmine rice.
Extra Tips:
When making the meatballs, verify they’re uniform in size to promote even cooking. If the mixture feels too sticky to handle, wet your hands slightly to make shaping easier.
For a milder curry, adjust the amount of green curry paste to your preference. Additionally, you can customize the vegetables based on what you have on hand or your personal taste.
For a vegetarian twist, you can substitute the pork with ground chicken or turkey. The key to this dish is balancing the flavors of sweet, salty, and spicy; taste the sauce and adjust the seasoning as needed before serving.
Easy Thai Garlic Pork
Thai cuisine is renowned for its bold flavors and fragrant dishes, and Easy Thai Garlic Pork is no exception. This dish is a perfect blend of succulent pork, aromatic garlic, and a hint of spice, creating a delightful meal that’s both satisfying and quick to prepare.
Whether you’re new to Thai cooking or a seasoned pro, this recipe will bring the vibrant flavors of Thailand to your weeknight dinner table with minimal effort. A crowd-pleaser, Easy Thai Garlic Pork is ideal for busy nights when you want something delicious but don’t have much time to spend in the kitchen.
This recipe combines tender pork with a zesty garlic sauce that’s bursting with flavor. Serve it over steamed jasmine rice or alongside your favorite vegetables for a complete meal that will have everyone asking for seconds.
Ingredients (Serves 4-6):
- 1.5 pounds of pork loin, thinly sliced
- 6 cloves of garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1/4 cup water
- Fresh cilantro leaves, for garnish
- Sliced lime, for garnish
Instructions:
1. Prepare the Pork Marinade:
In a large bowl, combine the minced garlic, soy sauce, fish sauce, oyster sauce, sugar, and ground black pepper. Mix well to create a marinade.
Add the thinly sliced pork to the marinade, ensuring each piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes to absorb the flavors.
2. Cook the Pork:
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated pork slices in a single layer.
Cook the pork for 3-4 minutes on each side or until it’s browned and cooked through. Be careful not to overcrowd the pan; cook in batches if necessary.
3. Make the Sauce:
In a small bowl, mix the cornstarch with water to create a slurry. Once the pork is cooked, reduce the heat to low and add the slurry to the skillet.
Stir the pork and sauce mixture continuously until the sauce thickens slightly, about 1-2 minutes.
4. Serve:
Remove the skillet from heat and transfer the Thai Garlic Pork to a serving platter. Garnish with fresh cilantro leaves and serve with sliced lime on the side.
Pair it with steamed jasmine rice or your choice of vegetables for a complete meal.
Extra Tips:
For the best results, make sure to marinate the pork for at least 30 minutes, but if time allows, overnight marination will intensify the flavors.
When cooking the pork, avoid overcrowding the pan as it can lead to uneven cooking. Use a high-quality fish sauce and soy sauce to enhance the dish’s authentic Thai taste.
If you prefer a spicier version, consider adding a few slices of Thai bird’s eye chili to the marinade. Adjust the seasoning to your taste, and enjoy the rich, garlicky goodness of this Thai favorite.
Thai Coconut Pork Soup
Thai Coconut Pork Soup is a comforting and aromatic dish that’s perfect for a weeknight meal. This soup combines tender pieces of pork with creamy coconut milk, fresh herbs, and a hint of spice, creating a balance of flavors that’s both soothing and invigorating.
It’s an ideal recipe for those who love the complex yet harmonious taste of Thai cuisine, and it’s simple enough to prepare even on a busy evening. This recipe serves 4-6 people and is a delightful way to bring the flavors of Thailand into your home kitchen.
The combination of lemongrass, ginger, and lime leaves infuses the broth with a revitalizing zest, while the coconut milk adds a rich and creamy texture. The soup is completed with a touch of fish sauce and lime juice, adding depth and brightness to the dish. Serve it hot with steamed jasmine rice or rice noodles for a complete and satisfying meal.
Ingredients:
- 1 pound pork tenderloin, thinly sliced
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 3 stalks lemongrass, trimmed and smashed
- 4 kaffir lime leaves
- 2-inch piece of ginger, sliced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1/2 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Ingredients: Begin by slicing the pork tenderloin thinly and set it aside. Smash the lemongrass stalks with the back of a knife to release their flavors, and slice the ginger. Mince the garlic and prepare the remaining vegetables.
- Sauté the Aromatics: In a large pot over medium heat, add the vegetable oil. Once hot, add the garlic, ginger, and lemongrass. Sauté for about 2 minutes until fragrant.
- Cook the Pork: Add the sliced pork to the pot and cook until it begins to brown, about 5 minutes.
- Build the Soup Base: Pour in the chicken broth and coconut milk. Add the kaffir lime leaves, fish sauce, sugar, and red curry paste, stirring to combine. Bring the mixture to a gentle simmer.
- Simmer the Vegetables: Add the mushrooms and red bell pepper to the pot. Continue to simmer for about 10 minutes or until the vegetables are tender and the flavors have melded together.
- Finish with Lime and Herbs: Stir in the lime juice and green onions. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with fresh cilantro.
- Serve: Ladle the soup into bowls and serve hot alongside jasmine rice or rice noodles if desired.
Extra Tips:
For an even more authentic flavor, consider adding Thai basil or fresh chilies to the soup for additional heat and aroma. If kaffir lime leaves are unavailable, you can substitute with a little extra lime zest, although the taste will vary slightly.
Always taste the soup before serving and adjust the saltiness or acidity to your preference, as both fish sauce and lime juice can be adjusted to suit your taste. Finally, the soup can be made in advance and stored in the refrigerator for up to two days, allowing the flavors to develop even further.
Thai Pork Fried Rice
Thai Pork Fried Rice is a delightful and savory dish that combines the aromatic flavors of Thai cuisine with the satisfying elements of fried rice. This recipe is perfect for weeknight meals as it’s quick, easy to prepare, and bound to please the whole family. The combination of tender pork, fragrant jasmine rice, and a medley of colorful vegetables makes it a balanced and delicious meal. The subtle heat from the chilies and the zestiness of lime enhance the overall taste, leaving you craving more.
This dish is versatile and can be adjusted to suit personal taste preferences. Whether you prefer it spicy or mild, Thai Pork Fried Rice can be tailored to meet your needs. The key to this recipe’s success is using day-old rice, which helps achieve that perfect, non-mushy texture. This recipe serves 4-6 people, making it ideal for family dinners or entertaining guests.
Ingredients:
- 2 cups jasmine rice, cooked and chilled (preferably day-old)
- 1 pound pork tenderloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1 cup mixed vegetables (such as peas, carrots, and bell peppers)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 2 green onions, sliced
- 1-2 bird’s eye chilies, sliced (optional)
- 1 lime, cut into wedges
- Fresh cilantro leaves, for garnish
Cooking Instructions:
- Prepare the Ingredients: Before cooking, verify all ingredients are prepped. Slice the pork tenderloin thinly, chop the onion, mince the garlic, and slice the green onions and chilies.
- Cook the Pork: In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced pork and stir-fry until cooked through, about 3-4 minutes. Remove the pork from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Add the chopped onion and minced garlic, stirring constantly until the onion becomes translucent and fragrant, about 2-3 minutes.
- Scramble the Eggs: Push the onion and garlic to one side of the pan. Pour the beaten eggs into the empty side, scrambling them until just set, and then mix them with the onion and garlic.
- Stir-fry the Vegetables: Add the mixed vegetables to the pan, stir-frying for about 2-3 minutes until they’re tender yet still crisp.
- Add the Rice and Sauces: Increase the heat to high. Add the day-old rice to the pan, breaking up any clumps. Pour in the soy sauce, fish sauce, oyster sauce, and sugar. Stir everything together, making sure the rice is evenly coated with the sauces.
- Combine with Pork and Serve: Return the cooked pork to the pan, mixing it thoroughly with the rice and vegetables. Stir in the sliced green onions and chilies if using. Cook for another 1-2 minutes until everything is heated through.
- Garnish and Enjoy: Serve the fried rice hot, garnished with fresh cilantro leaves and lime wedges on the side for squeezing over the dish.
Extra Tips:
For best results, use day-old jasmine rice as it prevents the dish from becoming mushy. If you don’t have day-old rice, cook the rice and spread it out on a baking sheet to cool quickly.
Adjust the level of spiciness by varying the number of chilies used. Feel free to customize the vegetable mix based on your preferences or what you have on hand. Make sure not to overcrowd the pan to confirm even cooking and a nice sear on the ingredients.
Enjoy your Thai Pork Fried Rice with a revitalizing Thai iced tea for a complete Thai cuisine experience!
