Slow-Cooked Thai Red Curry with Pork and Bamboo Shoots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A richly flavored slow-cooked red curry featuring tender pork simmered with bamboo shoots and fragrant Thai herbs in a creamy coconut sauce. This thai-inspired pork ready in about 255 minutes pairs cut into 1-inch cubes pork shoulder, red curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 240 min Serves 6 Thai cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 tbsp red curry paste and sauté for 2 minutes until fragrant and oil starts to separate from the paste.
  2. Step 2: Add 2 lbs cubed pork shoulder to the skillet and brown on all sides for 5-7 minutes.
  3. Step 3: Transfer the pork and curry paste mixture to a slow cooker. Pour in 2 cups coconut milk, 1 cup sliced bamboo shoots, 3 tbsp fish sauce, 1 tbsp brown sugar, 4 kaffir lime leaves, and 1 cup water. Stir gently to combine.
  4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours until pork is tender and sauce is thickened.
  5. Step 5: About 10 minutes before serving, stir in 1/2 cup loosely packed Thai basil leaves and cook uncovered to wilt the herbs and infuse flavor.

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Frequently asked questions

How long does Slow-Cooked Thai Red Curry with Pork and Bamboo Shoots take to make?

Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Thai Red Curry with Pork and Bamboo Shoots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red curry paste from drying out.

Can I substitute ingredients in Slow-Cooked Thai Red Curry with Pork and Bamboo Shoots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Thai Red Curry with Pork and Bamboo Shoots for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Thai Red Curry with Pork and Bamboo Shoots?

Thai pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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