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With a blend of warm red curry paste, sweet coconut milk, and a dash of tang from lime, this Red Curry Coconut Pork had me picking bits out of the pan to taste before I even snapped a picture.
Not really sure where I was headed when I tossed this pork tenderloin in my cart. Apparently, I was somewhere between wanting grill season to kick off and vibrant flavors of Asian cuisine to lure me into a food coma. A blend of warm red curry paste, sweet coconut milk, and a dash of tang from lime. It came to a harmonious agreement of sweet and savory that had me picking bits out of the pan to taste before I even snapped a picture… And then picking a few more out before serving… And I ended up shoving a few more bites into my pie hole after I was done and swore couldn’t eat another bite. Yeah, it is that good.
Pro tip: pack your lunch before serving this to the family to guarantee yourself leftovers tomorrow.
Or later tonight. Who’s judging?
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Curries are amazing, Try these out! Yeah, they are all good.
Red Curry Coconut PorkPrint Pin Rate
- 5.6 oz coconut milk
- 1 tbsp red curry paste
- 1 tbsp brown sugar
- 1 fresh squeezed juice from one lime
- 1/2 tsp freshly grated lime zest
- salt & pepper
- 2 lbs boneless pork tenderloin
- Whisk the coconut milk with the red curry paste, brown sugar, lime juice and zest.
- Pat the pork dry and season with salt and pepper. Place in a large resealable bag, or baking dish and cover with coconut milk mixture. Cover (or seal) and refrigerate 4 to 8 hours.
- Preheat grill pan over medium high heat.
- Remove pork from coconut milk and pat the pork dry and place in grill pan. Sear on all sides,about 6 minutes per side, until pork temps at 145 internally.
- Let rest for 5 minutes before slicing and serving.
Hey, I’m Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE