Slow-Cooked Thai Red Curry with Pork and Bamboo Shoots

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 255 minutes, pairs 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

2 lbs, cut into 1-inch cubes pork shoulder
3 tbsp red curry paste
2 cups coconut milk
1 cup, sliced bamboo shoots
3 tbsp fish sauce
1 tbsp brown sugar
4 kaffir lime leaves
1/2 cup, loosely packed thai basil leaves
2 tbsp vegetable oil
1 cup water

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Instructions

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.
Step 2: Add 2 lbs cubed pork shoulder to the skillet and brown on all sides for 5-7 minutes.
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.
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.
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.