Rustic Thai Coconut Curry with Sweet Potato and Pork

Name: Rustic Thai Coconut Curry with Sweet Potato and Pork
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g pork shoulder, cut into 2 cm cubes; 1 tbsp vegetable oil; 1 medium onion, finely sliced; 3 cloves garlic, minced; 1 tbsp red Thai curry paste; 1 tsp ground coriander; 1 medium sweet potato, peeled and cut into 2 cm cubes (about 300 g); 400 ml canned coconut milk (full fat); 150 ml chicken broth; 1 tbsp fish sauce; 1 tsp palm sugar or brown sugar; 1 red chili, thinly sliced (optional); 10 g fresh Thai basil leaves; Juice of 1/2 lime; Cooked jasmine rice, to serve (optional)

A one-pan Thai-inspired curry simmered with earthy sweet potatoes and tender pork shoulder in creamy coconut milk, layered with warm, herbal spices.

Prep10 minCook20 minTotal30 minServes4Difficultymedium

Method

How to make it

01
Heat vegetable oil in a large deep skillet over medium-high heat until shimmering.
02
Add pork cubes and brown on all sides, about 5 minutes, until golden but not fully cooked through. Remove pork and set aside.
03
In the same skillet, reduce heat to medium, add sliced onion and cook until translucent and soft, about 5 minutes.
04
Add minced garlic, red Thai curry paste, and ground coriander; stir constantly for 1 minute until fragrant.
05
Return pork to skillet, add sweet potato cubes, then pour in coconut milk and chicken broth. Stir to combine.
06
Bring to a gentle simmer, reduce heat to medium-low, cover loosely, and cook for 12 minutes until sweet potatoes are tender and pork is cooked through.
07
Stir in fish sauce, palm sugar, and sliced red chili; simmer uncovered for 2 more minutes to slightly thicken the sauce.
08
Turn off heat, stir in fresh Thai basil leaves and lime juice; adjust seasoning to taste.
09
Serve curry hot, spooned over jasmine rice if using.

From the editor

Cooking tips

For a leaner protein, substitute pork shoulder with boneless pork loin, but reduce simmering time to avoid drying out the meat.
If you can’t find Thai basil, use fresh sweet basil or cilantro for a different but still fresh herbal note.
Make the curry a day ahead; flavors deepen overnight and the pork tenderizes further. Reheat gently to avoid curdling the coconut milk.
Test doneness of sweet potatoes by piercing with a fork; they should be tender but not falling apart.

Published August 20, 2026