Red curry with pork tenderloin – creamy Thai curry with coconut milk.
Here is a flavourful, creamy Thai-inspired red curry with pork tenderloin (pork fillet) that works just as well on a weeknight as at the weekend.
The dish is made with juicy slices of pork tenderloin that are seared quickly and then finished in a sauce of coconut milk, red curry paste, garlic, fresh ginger, lime and fish sauce – a combination that gives both depth and warmth of flavour.
The vegetables are a crisp mix of peppers, baby corn and sugar snap peas, which keep their bite and freshness in the dish.
One important detail: use a good coconut milk if you want the sauce properly creamy. It really makes the difference, especially in dishes like this one where the sauce plays the lead role. I used 2 tins of Taste of Asia coconut milk, which was wonderfully rich and creamy – it lifts the whole dish!
If you use light coconut milk, the sauce will be a little less creamy – but still very tasty.
The curry is quick to make and tastes great with both rice and noodles – and it can easily be made well in advance and reheated.
A little about the dish – serving and sides
This red curry with pork is a really good option for easy Asian-style weeknight food with plenty of flavour and colour. It is mild enough for the whole family – but you can easily adjust the heat by adding fresh chilli.
Serve it with steaming jasmine rice, noodles or even cauliflower rice if you want something lighter. You can also top it with fresh coriander, lime wedges and perhaps some chopped peanuts for extra crunch and flavour.
Vary the vegetables – plenty of options
One of the best things about red curry is that you can adapt it to the season and your own taste – and use whatever vegetables you have in the fridge.
Try varying it with, for example:
- Thinly sliced carrots
- Broccoli or cauliflower in small florets
- Pointed cabbage or pak choi
- Baby aubergines or courgette
- Green beans or edamame
Any vegetable with a bit of bite that doesn’t turn mushy works really well in a creamy coconut curry. You can also easily make the dish fully vegetarian – just swap the meat for tofu or extra vegetables.
Pork in red curry – Thai red curry with pork tenderloin
Ingredients
- 1 pork tenderloin
- 1 onion, cut into quarters
- 4 cloves garlic, finely chopped
- 2 tbsp fresh ginger, finely chopped
- 2-3 tbsp red curry paste
- 3 tbsp tomato purée
- 2 tins coconut milk, 400 ml each
- 1-2 peppers, diced
- 100 g sugar snap peas, halved
- 1 tin baby corn, sliced
- 6 sprigs basil, leaves picked
- 2 tsp fish sauce
- 1 lime, juice only
- Fresh chilli (optional)
- Salt and freshly ground pepper
- Oil
- Rice or noodles, to serve
Method
- Trim the tenderloin and cut it into thin slices.
- Heat a frying pan with a splash of oil and quickly sear the pork slices – season with salt and freshly ground pepper.Set the pork aside.
- In the same pan, fry the onion, garlic and ginger for a couple of minutes. Add more oil if needed.Add chilli too if you want the dish spicy.
- Add the curry paste and tomato purée and cook, stirring, for about a minute.
- Add the peppers, sugar snap peas and baby corn – return the pork to the pan and stir to combine.
- Pour in the coconut milk and let the curry simmer gently for about 5 minutes.
- Add the fish sauce and season to taste with freshly squeezed lime juice, salt and freshly ground pepper.Needs a touch of sweetness? Add a little soft brown sugar or caster sugar.
- Finally, fold the basil leaves through the curry and serve with cooked rice or noodles.
Nutrition
Premium
Kan man også bruge kyling istedenfor svinekød?
Hej Tina
Det kan du sagtens gøre jo:)
Warm wishes, Dianna
kan man ikke også bruke kylling istedenfor sviniekød?
Hej Tina
Jo sagtens 🙂
Warm wishes, Dianna
Kan retten fryses
Hej Camilla
Det kan den sagtens ja 🙂
Warm wishes, Dianna
Kan jeg bruge andet kød? 😊
Kan man tilberede den dagen før servering?
Hej Lotte
sagtens ja 🙂 Pas på ikke at give det for længe så kødet bliver kedeligt, og grøntsagerne bløde – de må gerne have lidt bid 🙂
Warm wishes, Dianna
Kan man bruge sødmælk/fløde
Hej Lone
Så vil jeg anbefale en kombi af kyllingebouillon og fløde. Prøv med 3 dl bouillon og 2 1/2 dl fløde. Juster konsistensen med mere bouillon eller fløde hvis der er behov for det, eller med maizena hvis saucen ønskes tykkere.
Smagen vil naturligvis blive helt anderledes, da kokosmælken er det der binder hele saucen sammen 🙂
Warm wishes, Dianna
Rigtig lækker ret, som vi prøvede for første gang i går. Den var dog liiiige til den stærke side, så justerer lidt på rød karry næste gang. Jeg havde fået anbefalet kokosmælk fra Lidl med den højeste fedtprocent på 17-19 %. Den var lækker OG billig.
Hej Mette
Tusind tak for din besked – hvor er det dejligt at høre 🙂
Ja prøv med lidt mindre karrypasta næste gang. Tror også der er forskel på dem, for nogle er meget milde mens andre har lidt mere styrke:)
Tak for fif med kokosmælk – den vil jeg prøve 🙂
Warm wishes, Dianna
Fantastisk opskrift – lige det alternativ jeg manglede til almindelig mørbradgryde – TAK!
Hej Tina
Ihhh hvor godt altså – tak for dejlig feedback:)
Warm wishes, Dianna
Kære Dianna
Har ikke afprøvet retten.
Men hvor køber du den gode kokosmælk?
Dbh
Hanne Righolt