Instant Pot Thai Pork-Chop Curry Recipe

Name: Instant Pot Thai Pork-Chop Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 1/2 ounces unsweetened coconut milk; 3 tablespoons fresh lime juice; 2 tablespoons brown sugar packed; 1 tablespoon fish sauce; 2 tablespoons olive oil divided; 4 bone-in pork chops 8-ounces, cut 3/4 inch thick; 1/2 cup yellow onion finely chopped; 1/4 cup red Thai curry paste; 1 1/2 teaspoons fresh ginger grated; 1/2 cup reduced sodium chicken broth; 1 tablespoon cornstarch; 1 red bell pepper small, seeded and cut into 2-inch thin strips; 1 green bell pepper small, seeded and cut into 2-inch thin strips; Unsweetened flake coconut toasted; for garnish; Thai basil for garnish; 3 cups cauliflower rice

Servings: persons

13 1/2 ounces unsweetened coconut milk
3 tablespoons fresh lime juice
2 tablespoons brown sugar packed
1 tablespoon fish sauce
2 tablespoons olive oil divided
4 bone-in pork chops 8-ounces, cut 3/4 inch thick
1/2 cup yellow onion finely chopped
1/4 cup red Thai curry paste
1 1/2 teaspoons fresh ginger grated
1/2 cup reduced sodium chicken broth
1 tablespoon cornstarch
1 red bell pepper small, seeded and cut into 2-inch thin strips
1 green bell pepper small, seeded and cut into 2-inch thin strips
Unsweetened flake coconut toasted; for garnish
Thai basil for garnish
3 cups cauliflower rice

1
In a medium bowl whisk together coconut milk, lime juice, brown sugar and fish sauce; set aside.
2
Select SAUTE function on the Instant Pot. Heat 1 tablespoon oil until shimmering. Pat pork chops dry with paper towels. Brown pork chops in hot oil in two batches. Remove pork chops and set aside.
3
Add remaining 1 tablespoon oil to the Instant Pot. Add onion. Cook for 3 minutes or until softened, stirring occasionally. Stir in curry paste and ginger; cook and stir for 30 seconds.
4
Stir coconut milk mixture into curry mixture. Add pork chops. Lock lid in place on Instant Pot and set valve to SEALING position. Cook on HIGH PRESSURE for 10 minutes. Select CANCEL function. Place towel over release valve and move to VENTING position (Quick Release). Carefully, remove towel and allow steam to release.
5
Carefully remove lid, allowing steam to escape away from you. Transfer chops to a serving dish. Cover with foil.
6
Whisk together chicken broth and cornstarch; stir into coconut milk mixture. Add red and green bell peppers. Select SAUTE function and cook for 2 to 3 minutes or until slightly thickened, stirring occasionally. Transfer sauce mixture to serving dish with pork chops. Garnish with toasted coconut and basil, if desired. Serve with riced cauliflower or white rice.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 13 1/2 ounces unsweetened coconut milk, 3 tablespoons fresh lime juice, 2 tablespoons brown sugar packed, 1 tablespoon fish sauce, and more.

Yes, Instant Pot Thai Pork-Chop Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Thai Pork-Chop Curry

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