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Red Curry Coconut Pork | Kita Roberts GirlCarnivore.com

Red Curry Coconut Pork

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Marinate 6 hours
Total Time 30 minutes
Servings 8
Calories 183kcal


  • 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


  • 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