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.

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Red Curry Coconut Pork | Kita Roberts GirlCarnivore.com

Red Curry Coconut Pork

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Prep: 10 mins
Cook: 20 mins
Marinate: 6 hrs
Total: 30 mins
Servings: 8
Red Curry Coconut Pork | Kita Roberts GirlCarnivore.com


  • 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.


*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.


Calories: 183kcal | Carbohydrates: 2g | Protein: 23g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 62mg | Potassium: 489mg | Sugar: 1g | Vitamin A: 295IU | Vitamin C: 1.5mg | Calcium: 13mg | Iron: 1.8mg
Course: Main Course
Cuisine: American
Author: Kita Roberts
Keyword: coconut pork

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

    1. 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.

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