Thai Pork Curry

This delicious Thai pork curry is a perfect, easy, and flavorful weeknight meal. Skip the take-out; this recipe is ready in under 30 minutes.

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 12

Servings servings

Calories 507kcal

Author Adina

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 ½ lb pork tenderloin / 675 g + 8 oz green beans / 225 g + 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.

Red curry paste: The heat intensity can differ depending on the brand. It’s 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 don’t 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.