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Crispy Red Curry Pork with Jasmine Rice & Viral Carrot Salad

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.
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.

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)

Method

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