Red Curry Sauce & Smoked Pork

Pork is one of the world’s most popular meats. It goes with everything. We had some leftover smoked pork and leftover Indian side dishes, so I knew those were going to be served for dinner. But the pork needed something else. It needed a good sauce; after all the sauce is what really makes the meal. I consulted with my good friend and alter ego “The Queen of Leftovers”, and we both decided on making a red curry sauce to go with the pork. It was a delicious decision. 🙂

The red curry sauce turned the dish from an Indian dish to a Thai dish. Still Southeast Asian, but different.

Red curry is a coconut milk-based dish originating from central Thailand. Its fiery character and vibrant color come from crushing dried red chilies, lemongrass, garlic, and shrimp paste. Evolving over centuries, it perfectly reflects the region’s rich history of international spice and cultural trade. The history of Thai curry is a fascinating study of cultural exchange across Southeast Asia. It is believed that as early as the 4th century, Indian traders and Buddhist missionaries brought aromatics like cumin, lemongrass, and shallots to the Kingdom of Siam. Before this, local indigenous pastes called nam prik were used as universal savory sauces.

Red curry, locally known as kaeng phet (meaning “spicy curry”), evolved significantly within the sophisticated royal households of the Ayutthaya period. While earlier Thai dishes were often broth-based, the integration of coconut milk—a staple ingredient in southern Thai and Malay cuisines—yielded the rich, creamy sauce recognized globally today.

Red Curry Sauce

This is a versatile sauce that will go well with chicken, pork, shrimp, or other seafood dishes. You can also serve it over vegetables and/or tofu or tempe too to make it a vegetarian dish.

1 can coconut milk

2 TBSP peanut butter or cashew butter

2 TBSP red curry paste

1 1/2 TSBP sambal sauce

2 TBSP lime juice

3 TBSP brown sugar

1 TBSP garlic

1/3 cup crushed peanuts or cashews, depending on what type of “butter” you choose

1/2 cup broth or water – I used ham stock since I was serving it over pork

green onions, sliced

more chopped nuts, for topping

lemon verbena, chiffonade, optional for topping

Combine all the ingredients except the coconut milk, nuts, green onions and lemon verbena. Whisk together well and set aside.

Heat the coconut milk up to a boil, then reduce the heat to a simmer and add the curry mixture. Mix everything together thoroughly.

Add the chopped nuts and mix together well. Add whatever meat or protein you are using after it is fully cooked, or just top it with the cooked sauce.

When everything is thoroughly heated, serve it next to your favorite side dishes. Top with the remaining chopped nuts, green onions and/or lemon verbena. I completed the meal with a glass or two of white wine on the side. Delicious! This dish isn’t particularly spicy, though you easily can spice it up by adding diced peppers, but a slightly sweeter white wine will cut the heat from the spices.

Traveling to exotic, far off places is always fun, but it is also fun to “travel” to these exotic lands in the comfort of your own kitchen too. Be adventurous, both in and out of the kitchen and have fun tasting what the world has to offer.

Have a great day and make everyday great. Life is short. Live life to the fullest and enjoy the ride. ‘Til next time.