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.
Curry Roasted Salmon & Veggies With Tahini Sauce over Basmati
Red Curry Coconut Pork
Ingredients
- 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
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
Nutrition
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Looks Yummy! Could you use the marinade as the sauce if you boiled it or would you have to discard it?
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.
Red curry paste is my favorite of them all. And this pork looks incredible. Great photos, as always!
It is awesome swag! The first kabob I would make would be something with lamb – maybe Greek inspired.