Name: Thai Red Curry Tacos with Cabbage Slaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 soft taco shells; 1 lb lean ground pork; 1 small jar red curry paste (about 4 oz); 1/2 cup coconut milk; Fish sauce, to taste; 1 tsp sugar; 1/3 cup diced water chestnuts; 1/3 cup coconut milk (for crema); 1 1/2 tsp cornstarch; 2 Tbsp water; 1 tsp lime juice (for crema); A pinch of salt; 2-3 Thai chilies; 2 Tbsp fish sauce (for slaw); 2 Tbsp lime juice (for slaw); 2 tomatoes, diced; 2 Tbsp thinly sliced shallot; 3 cups shredded red cabbage; 1 green onion, chopped; Cilantro, chopped, plus extra for garnish

Description

Delightful tacos infused with the rich flavors of Thai red curry paired with a crunchy cabbage slaw.

Ingredients

Scale

8 soft taco shells
1 lb lean ground pork
1 small jar red curry paste (about 4 oz)
1/2 cup coconut milk
Fish sauce, to taste
1 tsp sugar
1/3 cup diced water chestnuts
1/3 cup coconut milk (for crema)
1 1/2 tsp cornstarch
2 Tbsp water
1 tsp lime juice (for crema)
A pinch of salt
2–3 Thai chilies
2 Tbsp fish sauce (for slaw)
2 Tbsp lime juice (for slaw)
2 tomatoes, diced
2 Tbsp thinly sliced shallot
3 cups shredded red cabbage
1 green onion, chopped
Cilantro, chopped, plus extra for garnish

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Instructions

Build the Base: In a wok, add 1/2 cup coconut milk and bring to a gentle boil over medium heat.
Mix It Up: Stir in the red curry paste until it’s fully blended into the coconut milk and continue to cook until it reaches a thick consistency (about 5-7 minutes).
Cook the Meat: Add the ground pork to the wok and sauté until fully cooked, about 8 minutes.
Seasoning Time: Add 1 tsp of sugar and diced water chestnuts to the wok. Adjust the seasoning with fish sauce to your taste.
Create the Creamy Delight: In a small bowl, dissolve 1 1/2 tsp cornstarch in 2 Tbsp of water. Mix this with the remaining coconut milk in the wok and cook until it thickens slightly (about 3 minutes).
Final Touch: Add salt and 1 tsp lime juice to the Coconut Crema, set aside.
Spicy and Sweet Slaw: In a mortar, pound 2-3 Thai chilies. Combine with sugar, fish sauce, and lime juice, then add diced shallots and tomatoes.
Mix the Cabbage: Toss this mixture with the shredded cabbage, chopped green onions, and cilantro.
Warm those Tortillas!: Gently heat the taco shells in a dry skillet over low heat.
Fill ’er Up: Spoon the filling into each taco shell, top generously with slaw, and drizzle with Coconut Crema.

Notes

Serve immediately for the best experience, with lime wedges and extra cilantro for garnish.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: Thai

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 15g
Cholesterol: 60mg