Pork Tenderloin Thai Curry

  • Yield: 6 Servings


  • 1 tablespoon vegetable oil
  • 2 none medium onions, halved and sliced (1 1/4 cups)
  • 1 none large red bell pepper, cut in 3/4-inch pieces (3/4 cup)
  • 2 none medium zucchini, cut in bite-size pieces (2 1/2 cups)
  • 1 none (1.75 oz.) packet red curry base
  • 2 1/2 tablespoons light brown sugar
  • 1 1/2 tablespoons fish sauce
  • 1 none (13.5 oz.) can Thai coconut milk (do not shake)
  • 1/2 cup water
  • 2 none (1 1/2-1 3/4 lb.) pork tenderloins, sliced crosswise 1/3-inch thick
  • 2 tablespoons unsalted dry roasted peanuts, coarsely chopped
  • none Fresh cilantro sprigs


Heat oil in a 4-quart saucepan, add onions, peppers, zucchini and red curry base and cook, stirring, for 3 minutes. Stir in brown sugar and fish sauce; scoop creamy top off coconut milk (about 1 cup) and add to onion mixture with water. (Discard clear liquid in bottom of can or reserve for other use.) Bring to a simmer.

Add sliced pork, return to a simmer over medium-low heat and cook, stirring occasionally, until pork is just cooked through, about 8 minutes. Sprinkle peanuts on top and garnish with cilantro sprigs.

Nutritional Information

Amount per serving
  • Calories: 362none
  • Fat: 22g
  • Saturated fat: 14g
  • Protein: 27g
  • Carbohydrate: 15g
  • Fiber: 2g
  • Cholesterol: 74mg
  • Sodium: 653mg

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Pork Tenderloin Thai Curry Recipe