Red Curry Tacos
I’m usually not very big on the whole “fusion” concept, but these thai red curry tacos can compete with any Mexican taco out there. These are no joke. They are that good. You can also make these tacos with green curry paste instead of red.I cooked down ground pork with red curry paste, coconut milk, and water chestnuts until all of the liquid evaporated. If you don’t eat pork, you can substitute ground beef or ground chicken. This will be the filling for the tacos. I made a simple red cabbage slaw with a typical Thai dressing of chilies, sugar, fish sauce, and lime juice. Lastly, I made a coconut milk “sour cream” simply by thickening coconut milk with a slurry and added some lime juice to give it sourness. You can use corn or flour tortillas; there really isn’t any wrong to these. They are topped first with the red curry pork, followed by the cabbage slaw, and drizzled with the coconut crema. Garnish with chopped cilantro. Serve with lime wedges. You can also use these fillings in a lettuce wrap.
Servings: 10 tacos
Ingredients
Red Curry Ground Pork
- 1 lb ground pork
- 4 tbsp Thai red curry paste
- 1/2 cup coconut milk
- 2 tsp fish sauce
- 1 tsp sugar
- 1/2 cup water chestnuts sliced
Thai Cabbage Slaw
- 3 Thai chilies finely diced
- 1 tsp sugar
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp shallots thinly sliced
- 1 small tomato diced
- 1 green onion chopped
- 3 cups red cabbage shredded
Coconut Crema
- 1/2 cup coconut milk
- 2 tsp cornstarch
- 2 tbsp water
- 2 tsp lime juice
- 1 pinch salt
Taco Extras
- corn or flour tortillas
- cilantro chopped
- lime wedges
Instructions
Coconut Crema
- Place the coconut milk in a small pot over medium heat. Once simmering, make a slurry with the cornstarch and water. Whisk into the coconut milk. Add in the lime juice and salt. Simmer until thickened.
- Let the crema cool completely, then refrigerate until ready for use.
Thai Cabbage Slaw
- Mix together the Thai chilies, sugar, lime juice, and fish sauce.
- Add in the tomatoes and shallots. This will be the dressing.
- Toss the red cabbage and green onions with the dressing. Chill in the refrigerator.
Red Curry Ground Pork
- Ssute the ground pork in a sauté pan over medium high heat for 7-8 minutes until browned. Drain any excess grease.
- Stir in the red curry paste and water chestnuts.
- Add in the coconut milk, fish sauce, and sugar.
- Simmer for 5 minutes until almost all of the liquid has evaporated.
Taco Assembly
- Place a scoop of the red curry ground pork across the center of tortillas.
- Top with the red cabbage slaw, followed by the coconut crema.
