Red Curry Pork with Peppers
Transform your dinner routine with the bold and vibrant flavors of Red Curry Pork with Peppers! This quick and easy recipe combines tender slices of pork tenderloin and a colorful trio of red, yellow, and green bell peppers, all simmered in a luxurious coconut milk-based curry sauce infused with red curry paste, garlic, and ginger. A splash of fish sauce and a hint of brown sugar create a perfect balance of salty and sweet, while fresh basil and a squeeze of lime elevate the dish with bright, aromatic notes. Ready in just 35 minutes, this one-pan meal is a perfect option for weeknight dinners or a flavorful weekend treat. Serve it over jasmine rice for a complete and satisfying meal that will transport your taste buds straight to the heart of Thailand.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium green bell pepper
- 3 tbsp red curry paste
- 1 14-oz can coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
- 3 garlic cloves
- 1 tbsp ginger
- 1 lime
- 0.25 cup fresh basil leaves
- 2 cups jasmine rice (optional, for serving)
Instructions
Slice the pork tenderloin into thin strips, about 1/4-inch thick. Set aside.
Cut the red, yellow, and green bell peppers into thin strips. Mince the garlic and grate the ginger.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds, or until fragrant.
Stir in the red curry paste and cook for 1 minute, stirring constantly.
Pour the coconut milk into the skillet and mix well with the curry paste until smooth.
Add the fish sauce and brown sugar, stirring to combine. Bring the curry sauce to a gentle simmer.
Add the pork strips to the skillet and cook for 5-7 minutes, or until the pork is fully cooked and tender.
Add the bell pepper strips and cook for an additional 3-5 minutes, or until the peppers are tender-crisp.
Squeeze the juice of one lime over the curry and stir in the fresh basil leaves.
Taste and adjust seasoning as needed (add more fish sauce for saltiness or sugar for sweetness).
Serve the red curry pork with steamed jasmine rice, if desired.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 14.7 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
