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Thai Red Curry Tacos with Cabbage Slaw

A delightful fusion of traditional Mexican tacos and Thai cuisine, featuring savory pork in red curry and refreshing cabbage slaw.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Taco Filling
  • 1 lb lean ground pork Can substitute with ground chicken or beef.
  • 1 small jar red curry paste (about 4 oz) Recommended: Maesri brand.
  • 1/2 cup coconut milk Use full-fat for creaminess.
  • 1 tsp sugar
  • 1/3 cup diced water chestnuts Adds a lovely crunch.
  • 1 1/2 tsp cornstarch
  • 2 Tbsp water
  • 1 tsp lime juice
  • A pinch salt
  • 2-3 Thai chilies Adjust for heat preference.
For the Coconut Crema
  • 1/3 cup coconut milk
  • 1 1/2 tsp cornstarch Dissolve in water.
For the Thai Slaw
  • 1 tsp sugar
  • 2 Tbsp fish sauce
  • 2 Tbsp lime juice
  • 2 tomatoes, diced
  • 2 Tbsp thinly sliced shallot
  • 3 cups shredded red cabbage Crucial for texture.
  • 1 green onion, chopped
  • Cilantro to taste chopped For garnish.
For Tacos
  • 8 soft taco shells Or hard if preferred.

Method
 

Prepare the Filling
  1. Heat the coconut milk in a wok over medium heat until boiling.
  2. Add the red curry paste and cook for about 2–3 minutes until thickened.
  3. Stir in the ground pork and cook until fully cooked through (5–7 minutes).
  4. Mix in the sugar and diced water chestnuts. Season with fish sauce to taste. Simmer for an additional minute.
Make the Coconut Crema
  1. In a small saucepan, heat 1/3 cup coconut milk over low heat.
  2. Mix in dissolved cornstarch and stir until it thickens.
  3. Add salt and lime juice to taste, and set aside.
Prepare the Thai Slaw
  1. In a mortar or bowl, pound the Thai chilies with sugar, fish sauce, and lime juice.
  2. Add the diced tomatoes and shallots, mixing well.
  3. Pour the dressing over the shredded cabbage, tossing to combine.
  4. Add green onions and cilantro just before serving.
Assemble the Tacos
  1. Heat taco shells according to package instructions.
  2. Fill each shell with the pork filling, then top with the Thai slaw.
  3. Drizzle with the coconut crema.

Notes

For storage, keep filling and slaw separate to avoid soggy tacos. Filling lasts 3-4 days in the fridge.