July 28, 2025

Crispy Red Curry Pork with Jasmine Rice & Viral Carrot Salad

Cooked white rice in a pale bowl and a curry with meat, vegetables and lime served in another bowl on a wooden board

Crispy red curry pork served over fragrant jasmine rice, topped with a sweet, tangy viral carrot salad and fresh herbs. A bold, vibrant dish perfect for weeknight dinners.

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Main Course

aisling larkin Crispy Red Curry Pork with Jasmine Rice & Viral Carrot Salad

Asian fusion recipes

Crispy pork mince

Easy ground pork dishes

Jasmine rice bowl

Pork and rice recipes

Quick weeknight meals

Red curry pork recipe

Red curry stir fry

Thai-inspired dinner

Viral carrot salad

Servings:

🔥

Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

For the crispy pork

500 g pork mince (not too lean 10–15% fat works best)
2 tbsp oil
2 garlic cloves finely chopped
1 tbsp red curry paste
200 ml chicken or veg stock
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar

For the jasmine rice

250 g jasmine rice
500 ml water
Pinch of salt

For the carrot salad

4 arge carrots peeled
1 tbsp toasted sesame seeds
1 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 tsp honey
1 small garlic clove finely grated
1 tbsp finely chopped coriander stems (optional, for extra flavour)

To serve

Handful fresh mint leaves
Handful fresh coriander leaves
Lime wedges
Extra sliced red chilli (optional)

Instructions

Cook the rice: Rinse the jasmine rice under cold water until the water runs clear. Cook as per instructions.
Start the pork: Heat a large non-stick frying pan or wok over medium heat.
Add the pork mince and break it up with a spoon.
Let it brown lightly for 3–4 minutes without moving too much, then stir and continue cooking until most of the liquid has evaporated.
Add the garlic and stir for 1 minute.
Pour in the stock, fish sauce, and sugar. Simmer until the liquid is mostly reduced and the pork is tender, about 8–10 minutes.
Crisp up the pork: Push the pork to one side, add the oil to the empty space, then stir in the red curry paste.
Let it sizzle for 1 minute to release the aroma, then mix through the pork. Continue cooking for 3–5 minutes until the pork starts to crisp at the edges.
Make the carrot salad: While the pork finishes, use a julienne peeler or grater to shred the carrots into fine strips.
Toss in a bowl with rice vinegar, soy sauce, sesame oil, honey, grated garlic, sesame seeds, and coriander stems (if using).
Set aside for 5 minutes to lightly pickle.
Serve: Fluff the rice and divide between bowls.
Spoon over the crispy curry pork.
Top with the carrot salad and scatter with mint, coriander, and extra chilli if you like. Serve with lime wedges for squeezing.

Notes

Swap it up: Chicken mince or finely chopped mushrooms work beautifully instead of pork.

Make it extra crispy: If you like your pork crisp, spread it out in the pan and let it sit undisturbed for a minute or two between stirs.

Viral carrot salad variations: Add a splash of sriracha or Korean gochujang for extra heat.