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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Slice the pork tenderloin into thin strips, about 1/4-inch thick. Set aside.

Step 2

Cut the red, yellow, and green bell peppers into thin strips. Mince the garlic and grate the ginger.

Step 3

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Step 4

Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds, or until fragrant.

Step 5

Stir in the red curry paste and cook for 1 minute, stirring constantly.

Step 6

Pour the coconut milk into the skillet and mix well with the curry paste until smooth.

Step 7

Add the fish sauce and brown sugar, stirring to combine. Bring the curry sauce to a gentle simmer.

Step 8

Add the pork strips to the skillet and cook for 5-7 minutes, or until the pork is fully cooked and tender.

Step 9

Add the bell pepper strips and cook for an additional 3-5 minutes, or until the peppers are tender-crisp.

Step 10

Squeeze the juice of one lime over the curry and stir in the fresh basil leaves.

Step 11

Taste and adjust seasoning as needed (add more fish sauce for saltiness or sugar for sweetness).

Step 12

Serve the red curry pork with steamed jasmine rice, if desired.

Nutrition Facts

Serving size	1903.5 grams (1903.5g)

Amount per serving	% Daily Value*
Calories	1799

Total Fat 45.40g	58%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 19.20g
Cholesterol 308mg	103%
Sodium 3779mg	164%
Total Carbohydrate 217.90g	79%
Dietary Fiber 12.20g	44%
Total Sugars 48.50g
Protein 131.50g	263%

Vitamin D 36IU	182%
Calcium 223mg	17%
Iron 12mg	64%
Potassium 3902mg	83%

*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.

Source of Calories

Fat: 22.6%

Protein: 29.1%

Carbs: 48.3%