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    Home » Recipes » Grilling Recipes

    Red Curry Coconut Pork

    30 mins | Yield 8 | March 6, 2014 | Updated: June 17, 2020 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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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.

    Red Curry Coconut Pork | Kita Roberts GirlCarnivore.com

    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?

    Red Curry Coconut Pork | Kita Roberts GirlCarnivore.com

    If you’ve tried my Red Curry Coconut Pork recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME  on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Curries are amazing, Try these out! Yeah, they are all good.

    Curry Roasted Salmon & Veggies With Tahini Sauce over Basmati

    Thai Chicken Curry

    Curry Chicken Salad

    Red Curry Coconut Pork | Kita Roberts GirlCarnivore.com
    Red Curry Coconut Pork | Kita Roberts GirlCarnivore.com
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    Red Curry Coconut Pork

    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time10 mins
    Cook Time20 mins
    Marinate6 hrs
    Total Time30 mins
    Servings: 8
    Calories: 183kcal

    Ingredients

    • 5.6 oz coconut milk
    • 1 tablespoon red curry paste
    • 1 tablespoon brown sugar
    • 1 fresh squeezed juice from one lime
    • ½ teaspoon freshly grated lime zest
    • salt & pepper
    • 2 lbs boneless pork tenderloin

    Instructions

    • 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.

    Notes

    *I Served with roasted sweet potato and cauliflower. Whisked some additional coconut milk up with red curry paste and brought to a boil in a small saucepan. Served drizzled over top and sprinkled with cilantro.

    Nutrition

    Nutrition Facts
    Red Curry Coconut Pork
    Amount Per Serving
    Calories 183 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Cholesterol 73mg24%
    Sodium 62mg3%
    Potassium 489mg14%
    Carbohydrates 2g1%
    Sugar 1g1%
    Protein 23g46%
    Vitamin A 295IU6%
    Vitamin C 1.5mg2%
    Calcium 13mg1%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
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    About Kita

    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

    Reader Interactions

    Comments

    1. Felice/All That's Left Are The Crumbs says

      March 06, 2014 at 6:50 pm

      It is awesome swag! The first kabob I would make would be something with lamb – maybe Greek inspired.

      Reply
    2. mimi says

      March 07, 2014 at 11:22 am

      Red curry paste is my favorite of them all. And this pork looks incredible. Great photos, as always!

      Reply
    3. Laura says

      March 18, 2014 at 9:45 am

      Looks Yummy! Could you use the marinade as the sauce if you boiled it or would you have to discard it?

      Reply
      • Kita says

        March 18, 2014 at 9:50 am

        I would boil it just to be on the safe side. If you use a can of coconut milk, there’s enough to marinate the pork and create a separate dish for the sauce later if you like.

        Reply

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