bowl of white rice with meat, vegetables, orange sauce

October: Thai Red Curry

Featured for October in our 2023 UniPro calendar.

Elevate your culinary offerings with a surprising twist!

This carefully crafted combination of rich curry, creamy SKIPPY® Peanut Butter, and succulent AUSTIN BLUES® Pecanwood Smoke Pork Shoulder isn’t just a burst of flavors – it’s a smart and unexpected use of your resources. Impress your patrons with this unique culinary masterpiece that redefines comfort and leaves a lasting impression on discerning palates.

Yield: 2 Servings


Austin Blues® Pecanwood Smoked Pork Shoulder, chopped 1 1/2 cups
Coconut Milk 1 can
Skippy® Peanut Butter 2 Tbsp
Red Curry Paste 2 Tbsp
Rice, cooked 1 cup
Serrano Chile, sliced 1/4 cup
Peanuts/Cashews, chopped 1 Tbsp
Cilantro, chopped 1 qt
Black or White Sesame Seeds 1/4 tsp


  1. Add coconut milk to a medium saucepan and place over medium heat. Add Skippy® Peanut Butter and red curry paste.
  2. Stier until peanut butter and curry paste are fully combined.
  3. Prepare the rice according to the package instructions, then scoop into a bowl. Spoon curry mixture over the rice.
  4. Next, warm the Austin Blues® Peacanwood Smoked Pork Shoulder and chop into pieces. Then layer the pieces on top of the curry and rice.
  5. Finish with chopped peanuts and/or cashews, sliced serrano peppers, cilantro, and black sesame seeds.