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Thai Red Curry Tacos with Crunchy Cabbage Slaw

A fusion of Thai and Mexican cuisines, these tacos are filled with ground pork, red curry, and topped with a refreshing cabbage slaw.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 pieces soft taco shells (or hard, depending on your preference) You can also use corn tortillas for a gluten-free option.
  • 1 lb lean ground pork Can substitute with ground beef or turkey.
  • 1 small jar red curry paste (approximately 4 oz) Thai Kitchen brand is recommended.
  • 1/2 cup coconut milk Use full-fat for a creamier texture.
  • to taste Fish sauce Opt for good quality fish sauce.
  • 1 tsp sugar To balance the flavors.
  • 1/3 cup diced water chestnuts Adds a delightful crunch.
For the Coconut Crema
  • 1/3 cup coconut milk Used for the crema.
  • 1 1/2 tsp cornstarch To thicken the crema.
  • 2 Tbsp water
  • 1 tsp lime juice
  • a pinch salt
For the Thai Slaw
  • 2-3 pieces Thai chilies Adjust according to your spice tolerance.
  • 2 Tbsp Fish sauce (for slaw)
  • 2 Tbsp Lime juice (for slaw)
  • 2 pieces tomatoes, diced
  • 2 Tbsp thinly sliced shallot
  • 3 cups shredded red cabbage
  • 1 piece green onion, chopped
  • to taste Cilantro, chopped For garnish.

Method
 

For the Filling
  1. Heat the wok over medium heat until it’s hot but not smoking.
  2. Pour in the coconut milk and stir.
  3. Mix in the red curry paste; it should thicken after a few minutes of stirring.
  4. Add the ground pork, breaking it apart. Cook for about 5-7 minutes or until fully browned and cooked through.
  5. Stir well and add the sugar and diced water chestnuts. Cook for another 2-3 minutes.
  6. Taste and add fish sauce to your preference.
For the Coconut Crema
  1. In a small pot, pour in the coconut milk over medium heat.
  2. In a bowl, dissolve cornstarch in water, then add half of the mixture into the warming coconut milk.
  3. Stir constantly on high heat until boiling, adjusting thickness by adding more cornstarch slurry or coconut milk. Add salt and lime juice to taste.
For the Thai Slaw
  1. Using a mortar and pestle, pound the chilies until they’re lightly crushed.
  2. Combine pounded chilies with fish sauce, lime juice, sliced shallots, and diced tomatoes, mixing well. Let this sit to meld those beautiful flavors.
To Assemble
  1. Heat the taco shells in a skillet or microwave until warm and pliable.
  2. Scoop the pork mixture into each taco shell.
  3. Generously add the Thai slaw onto the tacos.
  4. Drizzle over the coconut crema and add garnishes like cilantro.
  5. Enjoy your Thai Red Curry Tacos!

Notes

Store leftover filling in an airtight container in the fridge for up to 3 days. Prepare the filling and slaw a day in advance for easy meal prep.