This tasty Thai pork curry is an ideal, easy, and flavorful weeknight meal. Forget take-out; this recipe is ready in less than 30 minutes.
This spicy red Thai pork curry is one of my favorite fast curry recipes. Itโs made with pork tenderloin, red curry paste, coconut milk, and vegetables like green beans and peppers. Itโs super easy and quick to cook, comforting, and makes you crave more.
Check out more dishes that are better than eating out: Hong Kong Style Sweet and Sour Chicken or Marinated Pork Belly.
Jump to:
Recipe ingredients
Pork tenderloin (pork fillet): Its cooking time is short, and the meat remains tender and juicy. Try the Pork Belly Bites, too.
Thai red curry paste: You can make your own if you like, but I usually buy it. Brands vary in heat from mild to very hot, so check the spice level of your paste and adjust it to your taste.
Kaffir lime leaves: I use dried but use 2-3 fresh ones if available. If you canโt get them at all, substitute them with the lime zest.
Vegetables: Red bell pepper and green beans. However, you can use other veggies you happen to have in your fridge, such as mushrooms, sugar snap peas, green peas, carrots, zucchini, eggplants, etc.
See the recipe card for complete information on ingredients and quantities.
How to make Thai pork curry?
Step #1: Trim the tenderloin, removing the silver skin and excess fat. Cut the meat into strips.
Step #2: Cook the pork in batches in a large wok or frying pan. Remove the meat from the pan.
Step #3: Add the red curry paste and let it sizzle for a few seconds. Add the spices, stir, add the vegetables, and stir for 2-3 minutes.
Step #4: Return the pork to the pan and add the remaining ingredients (coconut milk, fish sauce, brown sugar, and lime leaves). Cook on medium-high heat for 2-3 minutes until the pork is tender and cooked through.
Tips!
Remove the silver skin from the pork tenderloin:
- Lay pork fillet on a cutting board. Slide a sharp knife under one end of the silver skin and gently lift it with the knife while holding it with your other hand. Carefully slide the blade along the meat, cutting away the silver skin as you pull it off. Be careful not to cut too much meat away.
Swap the pork with beef, chicken, or shrimp, or use green curry paste instead of red. All these combinations taste amazing!
How to store and reheat?
Refrigerate leftovers in an airtight container for 2-3 days.
Freeze in an airtight container for up to 3 months. Defrost in the fridge.
Reheat it in a small saucepan on the stovetop or in the microwave.
What to serve with red curry?
We usually serve it with white rice, such as basmati or jasmine rice, but egg or vermicelli noodles or bread (like roti) are also delicious. Cauliflower rice is also an option. It also goes well with Miso Brown Rice.
More take-out-style recipes
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
๐ Recipe
Thai Pork Curry
Equipment
- Wok or large pan
Ingredients
- 1 ยฝ lb pork tenderloin aka pork fillet
- 8 oz green beans defrosted if frozen
- 1 red bell pepper
- 2 tablespoons vegetable oil divided
- 3-4 tablespoons red curry paste Note 1
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 can coconut milk
- 2 teaspoons brown sugar
- 3 tablespoons fish sauce
- 5 kaffir lime leaves Note 2
Instructions
- Prepare the ingredients: Remove the silver skin (Note 3) and cut the pork into strips. If the green beans are frozen, defrost them and thinly slice the bell pepper. Keep the pork separated from the vegetables.1 ยฝ lb pork tenderloin + 8 oz green beans + 1 red bell pepper
- Sear pork: Heat 1 tablespoon of the oil in the pan or wok. Sear the pork in batches for about 2 minutes per batch, flipping to sear on both sides. Remove it from the pan.1 tablespoon oil from 2 tablespoons vegetable oil
- Stir fry: Add the remaining oil and the curry paste to the pan and let it sizzle for about 15 seconds. Add cumin and coriander, stir for another 15 seconds, then add the vegetables. Stir fry for 2-3 minutes.1 tablespoon oil + 3-4 tablespoons red curry paste + 1 teaspoon cumin + 1 teaspoon coriander
- Add pork, coconut milk, brown sugar, fish sauce, and kaffir lime leaves. Cook on medium-high heat, uncovered for 2-3 minutes.1 can coconut milk + 2 teaspoons brown sugar + 3 tablespoons fish sauce + 5 kaffir lime leaves
- Serve the Thai pork curry with rice or vermicelli noodles.
Notes
- Red curry paste: The heat intensity can differ depending on the brand. Itโs best to check how hot it is and use it accordingly.
- Kaffir lime leaves: I use dried leaves, but 2-3 fresh ones are great, if available. If you donโt have any at all, substitute them with the zest of 1 lime.
- Remove the silver skin from the pork tenderloin:
Lay pork fillet on a cutting board. Slide a sharp knife under one end of the silver skin and gently lift it with the knife while holding it with your other hand. Carefully slide the blade along the meat, cutting away the silver skin as you pull it off. Be careful not to cut too much meat away.
Robert Noordhuis says
What a easy and delicious meal to make.
Adina says
Thank you for the feedback, Robert. I am glad you liked it.
Billy says
Loved it! I will make it again!