This red Thai curry with pork and coconut milk has been my go-to when I want a fast, impressive centerpiece that still feels like a comforting, home-cooked meal. I first tasted a variation of this dish at a tiny eatery in Chiang Mai during a humid April visit; the interplay of sweet pineapple, bright lime, earthy galangal and the warm heat of red curry paste lodged in my memory. Back at home I built a version that leans on pantry-friendly ingredients without sacrificing authenticity—simple swaps and smart technique mean you can get deep flavor in about an hour.

The texture is what keeps my family coming back: thinly sliced pork that stays tender after a quick sear, softened bell peppers for a bit of snap, and juicy pineapple that releases a sweet-acid note into the sauce. The coconut milk rounds everything out into a silky sauce that carries the aromatics—smashed lemongrass, sliced galangal and kaffir lime leaves—so every spoonful is layered. I love serving this with jasmine rice and a scattering of Thai basil for perfume; it always makes the kitchen smell like travel and sunshine.

Ingredients

• Red curry paste: Use a quality jar such as Mae Ploy or Thai Kitchen for consistent heat and aroma. Start with a milder amount and increase to taste; this paste builds the backbone of the sauce.
• Pork: 1 1/3 lb pork tenderloin or pork neck, thinly sliced. Tenderloin is lean and quick-cooking; pork neck has more marbling and gives a richer mouthfeel.
• Red bell peppers: 2 medium peppers, sliced into strips to add color and a crisp bite—pick firm, glossy-skinned peppers for the best texture.
• Shallots: About 7 oz (roughly 6–8 small shallots), finely diced. Shallots melt into the sauce with a gentle, sweet onion flavor—avoid large yellow onions for this recipe.
• Pineapple: 14 oz fresh pineapple, cut into chunks (about 2 cups). Fresh pineapple provides brightness and acidity; canned tidbits work in a pinch but reduce added syrupy sweetness.
• Galangal: Approximately 3 oz, sliced 1/8" (3 mm) thick. If you can't find galangal, use a small piece of fresh ginger as a substitute, though galangal gives a sharper, citrusy note.
• Lemongrass: 4 stalks, lightly smashed. Use the lower pale portions; bruising releases fragrant oils that infuse the curry.
• Kaffir lime leaves: 12 leaves, torn to release oils—these add an unmistakable citrus perfume.
• Thai basil: 8 sprigs (about 1 generous cup packed leaves), added toward the end for bright herbal lift.
• Palm sugar: 1 tablespoon, grated if solid. It caramelizes gently to add a round sweetness that balances fish sauce and lime.
• Coconut milk: 1 2/3 cups full-fat canned coconut milk—richness and body for the sauce.
• Chicken stock: 1 2/3 cups low-sodium stock to control saltiness; vegetable stock works for a lighter finish.
• Lime: 1 lime, juiced (about 2–3 tablespoons) to brighten and balance flavors at the end.
• Fish sauce: 2–3 tablespoons to taste—this is the primary savory seasoning; use a gluten-free brand if needed.
• Oil: Mild-flavored oil (vegetable or peanut) for frying and searing.

Instructions

Slice the pork: Trim silver skin and fat, then slice the pork into thin, even slices (about 1/8–1/4" thick). Thin slices sear quickly and stay tender during the finish in the sauce; partially freeze for 15 minutes to make slicing easier if needed. Marinate briefly: Toss the pork slices with 2 tablespoons red curry paste and 1 tablespoon fish sauce. Let sit for 10–15 minutes while you prep vegetables—this quick seasoning penetrates the surface for better flavor when seared. Prep produce and aromatics: Slice bell peppers into strips, finely dice shallots, chop pineapple into bite-size pieces, slice galangal into ~3 mm rounds, and lightly crush lemongrass with the back of a knife to bruise it. Tear kaffir lime leaves to release oils and measure out basil leaves. Prepare palm sugar: If using a block, grate or shave palm sugar until you have 1 tablespoon. This helps it dissolve evenly when caramelizing with aromatics. Sear the pork: Heat a tablespoon of oil in a large skillet over medium-high heat. Working in batches, sear pork slices until browned at the edges but not fully cooked, about 1 minute per side. Remove and keep warm; the pork will finish cooking in the sauce and searing adds Maillard flavor. Start the sauce: In a large pot, warm 1 tablespoon oil over medium heat. Add the diced shallots and 1/2 tablespoon red curry paste and sauté for 2–3 minutes until fragrant. This short fry develops the paste’s aromatics without burning the chilies. Build depth: Add the grated palm sugar, galangal, bruised lemongrass and torn kaffir lime leaves and cook briefly to lightly caramelize (about 2 minutes). Then stir in bell peppers to soften slightly. Simmer the sauce: Pour in 1 2/3 cups coconut milk and 1 2/3 cups chicken stock. Add most of the Thai basil (reserve some for garnish). Bring to a gentle simmer, cover, and let cook for 10 minutes so the aromatics infuse the liquid and the pepper softens. Finish the dish: Add the seared pork and pineapple chunks to the pot. Let sit for 2 minutes to warm through, then stir gently and simmer uncovered for 2–3 more minutes until pork is just cooked (internal temp ~145°F if using a thermometer). Taste and adjust with 2–3 tablespoons lime juice and a few splashes of fish sauce to reach the perfect sweet-sour-salty balance.

Storage Tips

Cool leftovers to room temperature within two hours and store in an airtight container in the refrigerator for up to 3–4 days. For freezing, divide into single-serving freezer-safe containers or heavy-duty freezer bags and remove excess air—label with date and freeze up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat, warm slowly over low heat and add a tablespoon or two of water or stock if the sauce has thickened; high heat can cause coconut milk to separate. If serving later, reheat just until steaming to avoid overcooking the pork.

Ingredient Substitutions

If galangal is unavailable, fresh ginger is the closest substitute though it imparts a milder, warmer note rather than galangal’s sharper citrusy flavor. Lemongrass can be replaced with 2 teaspoons lemon zest plus 1 tablespoon lemon juice as a last resort. Swap pork for boneless skinless chicken thighs (1 1/3 lb) or firm tofu for a vegetarian version—use soy sauce instead of fish sauce and consider adding a teaspoon of miso for savory depth. For a lighter coconut profile, use light coconut milk but reduce simmer time to maintain creaminess.

Serving Suggestions

Serve over fragrant jasmine rice or sticky rice to soak up the sauce. Garnish with extra Thai basil leaves, thinly sliced red chilies and a lime wedge for brightness. For a full meal, pair with a crisp green papaya salad, steamed Asian greens like gai lan or bok choy, and chilled cucumber slices to cool the palate. For a party, offer small bowls of jasmine rice with the curry spooned on top and let guests customize heat and lime to taste.

Cultural Background

Red curry is a classic Thai preparation characterized by red chilies, garlic, shallot, lemongrass and shrimp paste blended into a paste that forms the base of the sauce. Regional variations abound across Thailand—southern styles use more coconut milk and aromatic provisions like galangal and turmeric, while northern versions can be simpler and less sweet. The inclusion of pineapple mirrors coastal and southern Thai influences where sweet-tart fruit is often paired with savory curries.

Seasonal Adaptations

In summer, use fresh, ripe pineapple and bright basil; in winter, swap to canned pineapple tidbits (rinsed) and add a handful of roasted butternut squash for body. For a spring twist, toss in snap peas and baby corn at the last minute for crunch. Around the holidays, serve alongside fragrant coconut rice and roasted peanuts for a festive texture contrast.

Meal Prep Tips

For weekly meal prep, portion the curry into microwave-safe containers with a side of rice in separate compartments. Assemble aromatics and chop vegetables on prep day; marinate pork briefly and refrigerate until cooking to save time. If freezing, undercook the pork slightly—this prevents it from becoming tough after reheating. Keep garnishes like basil and lime wedges separate until serving to preserve freshness.

There’s something wonderfully communal about ladling this curry into bowls and passing a platter of rice around the table. Try it once and you’ll have the core technique—sear, aromatics, simmer—ready to adapt to many proteins and produce. Enjoy the trip to Thailand from the comfort of your kitchen, and make it your own with little tweaks.