How to make Red Curry Milk Pork Bao Recipe
A Bold Thai Twist on a Classic Comfort Food.
You know those meals that leave you grinning before the first bite even lands?
This Red Curry Milk Pork Bao is that meal. It’s spicy, sweet, creamy, and nestled inside the softest steamed bun. Honestly, I had my first one in a cramped Bangkok street kitchen while waiting out a thunderstorm. I still remember the cloud-like bao melting into the rich, red curry pulled pork like it was yesterday.
If you’ve never tried gaeng phed moo in bao form, buckle up. You're about to fall in love.
Ingredients for Red Curry Milk Pork Bao Recipe
125 g Pork shoulder, shredded or sliced thin
1/4 Tbsp Red curry paste
50 ml Coconut Milk
1/2 Tsp Brown Sugar
1/4 Tbsp Soy Sauce
1/4 Tsp Grated Ginger
2.50 Drop Lime Juice
1/4 Tsp Oil
As required Bao Buns
How to Make Red Curry Milk Pork Bao
STEP 1.Mix flour, sugar, yeast, and salt. Add warm milk and oil, knead until soft. Let it rise for 1 hour till doubled. Roll into small balls and flatten. Steam for 8–10 minutes until fluffy.
STEP 1.Heat oil in a pan. Add red curry paste and ginger. Fry for 1 min. Pour in coconut milk, sugar, and fish sauce. Add pork and simmer till thick and sticky. Finish with lime juice for balance.
STEP 2.Slice open the bao (like a taco). Stuff generously with curry pork. Garnish with fresh cilantro, pickled onions, or sesame seeds.
Can I store leftover red curry pork?
Yes, keep it in an airtight container in the fridge for up to 3 days. You can also freeze it. To reheat, warm gently in a pan with a splash of coconut milk.
Are there shortcuts for the buns?
Definitely. Use store-bought frozen bao buns or even pita pockets if you’re short on time. Just steam or warm them up before filling.
What if my curry pork turns out too spicy?
Balance it with a spoon of coconut cream or a drizzle of honey. These calm the heat without changing the dish’s texture. You can also add fresh cucumber for a cooling crunch.
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