July 5, 2026
URL: https://www.birdseye.com/recipes/dinner/thai-pork-curry-10754
- Prep time 15 minutes
- Total time 30 minutes
- Servings 4
Ingredients
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1 tablespoon vegetable oil
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1 pound boneless pork chops, cut in bite-sized pieces
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1/2 teaspoon kosher salt
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1/4 cup yellow curry paste
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1 jalapeno pepper, finely chopped
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1 tablespoon firmly packed light brown sugar
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1 can (14 oz each) coconut milk
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1 bag (10 oz each) Birds Eye® Steamfresh Roasted Red Potato Blend
Nutrition Information
448 calories, 20g carbs
Directions
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Step one
Heat vegetable oil in large nonstick skillet over medium-high heat. Once oil is shimmering add pork. Season with salt. Stir occasionally, and cook about 5 minutes.
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Step two
Add jalapeno and curry paste and cook until fragrant, about 1 minute. Pour in coconut milk and brown sugar and stir together until curry paste is incorporated.
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Step three
Carefully add frozen vegetable blend and stir. Reduce heat to medium-low and continue cooking until pork chops and vegetables are cooked through and sauce is starting to reduce and thicken, 9 to 12 minutes.
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Step four
Serve Thai pork curry with steamed rice and sprinkle with cilantro if desired.