Thai Curry with Pork

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

400 ml coconut cream, (do not shake the can)
1 ½ tablespoon curry paste, red
500 g pork loin (s), cut into 2 cm cubes
2 tablespoon fish sauce
1 tablespoon palm sugar, grated
4 kaffir lime leaves, halved lengthways
115 g baby corn, fresh baby corn, halved diaonally
30 g basil, Thai basil for arnish
1 chilli pepper (s), red in strips for garnish

Instructions

Skim off thick coconut cream on top and bring to a boil in a wok, then simmer for 10 minutes until the oil separates. Add curry paste, stir thoroughly and simmer for 2-3 minutes, stirring frequently, until it smells fragrant. Add the pork and cook, stirring, until it turns color. Stir in the fish sauce, sugar, lime leaves, corn and remaining coconut cream and simmer for 4-5 minutes until the meat is cooked through and soft. Mix in the basil and garnish with chilli.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.