Thai Red Curry Pork Craving
I’m completely obsessed with this Thai Red Curry Pork. Tender pork, creamy coconut sauce, and lemongrass and ginger YUM! But, the caramelized pineapple is what puts it over the top. Sweet, a little charred, while against all that curry heat – perfect. Blistered tomatoes too. One pan, jasmine rice, done. This is the kind of weeknight dinner that makes you feel like, yeah, I did this!!
Do not forget to check out my Chefs Tips and Wine Pairings sections below!
Thai red curry with pork right from Bangkok. Caramelized pineapple, tender pork, coconut curry sauce that is spicy and sweet at the same time – at the same time?? YES!! You’ll be scraping the pan – Happily!
Sear the pork first (that’s important). Then into the red curry paste with coconut milk, lemongrass, ginger and garlic. Real Thai flavors, not takeout. The pineapple caramelizes in the same pan—3 minutes, maybe less—and gives you a sweet-tart flavor that is delicious, truly delicious. Cherry tomatoes collapse into the sauce. Bell pepper and red onion for crunch.
Thai basil and lime juice at the end. Non-negotiable. That’s the difference between this and, well, not this!
Jasmine rice. One pan. 45 minutes. Tastes way better than the effort. Easy enough for Tuesday, good enough for company.
The Recipe is next!
But remember, you can scroll past the recipe to learn a bunch more about my Butter Chicken Conquered. Plus wine parings!! The recipe is listed again at the end – so you don’t have to come all the way back up here!! Unless you want to 🙂
Thai Red Curry Pork Craving
Ingredients
For the Sauce
- 1 tablespoon neutral oil, coconut, peanut, or vegetable
- 4 tablespoons Thai red curry paste, Maesri preferred
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemongrass paste, or 1 stalk fresh lemongrass, tender part minced
- 1 14 oz can full-fat coconut milk
- 1/2 cup chicken broth or water, as needed
- 1 1/2 tablespoons palm sugar, or light brown sugar
- 1 1/2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 2 kaffir lime leaves, optional but recommended
- 10 Thai basil leaves, torn
- Optional: 1–2 tablespoons smooth peanut butter, for satay-style variation
For the Pork & Vegetables
- 1 lb pork tenderloin, cut into 3/4-inch cubes
- 1 cup fresh pineapple chunks
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced into petals or wedges
- 1 red bell pepper, julienned or sliced
- 2 Thai bird’s eye chilies, finely sliced (optional)
Instructions
Sear the Pork:
- Heat 1 teaspoon of oil in a large skillet or wok over high heat. Add pork cubes in a single layer and sear for 2–3 minutes per side, until browned but not fully cooked through. Remove and set aside.
- Caramelize Pineapple and Tomatoes:
- Add a bit more oil if needed. Place pineapple chunks and cherry tomatoes cut-side down in the pan. Let sear undisturbed over medium-high heat for 2–3 minutes until lightly caramelized. Remove and set aside.
Sauté Onion and Bell Pepper:
- Reduce heat to medium. Add red onion and bell pepper to the pan. Cook for 3–5 minutes, stirring occasionally, until softened. Remove and set aside.
Build the Curry Base:
- Add remaining oil to the pan. Stir in the red curry paste and cook for 1–2 minutes until aromatic and darkened in color.
- Add garlic, ginger, and lemongrass. Cook for 30 seconds to 1 minute until fragrant.
- Pour in the coconut milk and chicken broth. Stir to combine and bring to a low simmer, scraping up any browned bits.
- Stir in palm sugar, fish sauce, and kaffir lime leaves. Simmer gently for 5–7 minutes to reduce slightly and develop flavor.
- Return the pork, pineapple, tomatoes, onion, and bell pepper to the pan. Simmer together for 10–12 minutes, or until the pork is tender and the vegetables are coated in the sauce.
- Stir in lime juice and Thai basil. Let steep for 1–2 minutes, then remove from heat.
Optional: If using peanut butter, whisk it in during step 6 after adding coconut milk.
Lots of good stuff below!
Don’t grab the rice cooker just yet—there’s plenty more down below to help you absolutely crush this Thai Red Curry Pork. From getting a proper sear on the pork so it stays juicy instead of rubbery, to blooming the curry paste so it tastes like Thailand and not vaguely spicy coconut soup. Wondering why the pineapple gets caramelized before the sauce? Or how to balance fish sauce, palm sugar, and lime without tipping it too sweet or too sharp? Curious when Thai basil goes in so it stays fragrant instead of sad and wilted? Stick around—I’ve got chef’s tips, make-ahead strategies, storage notes, wine pairings, FAQs, and a few sneaky upgrades coming up. And don’t worry—the full recipe is waiting for you again at the end so you can jump right back in when you’re ready to eat.
Why this works
- Sear the pork first: Brown it before anything else. Keeps it meaty instead of going soft when the sauce comes in.
- Caramelize the pineapple and tomatoes: Into the pan before the sauce (this matters). That char gives natural sweetness – no extra sugar needed.
- One pan builds flavor: Browned bits deglaze into the coconut milk. That fond becomes your curry base – nothing wasted.
- Fry the curry paste: Bloom it in hot oil instead of stirring it into liquid. Flat curry versus deep curry.
- Palm sugar, lime juice, fish sauce: Sweet, sour, salty happening at once. Thai balance in three ingredients.
- Thai basil at the end: Doesn’t cook to death. Fresh and bright exactly where it belongs.
- Garlic, ginger, lemongrass: Three aromatics working hard here! Skip the other seven – these three are enough.
- Vegetables stay crisp: Sauté the onion and bell pepper separately. They keep their bite instead of turning to mush.
- Let the sauce reduce: Time to thicken. Thin curry? Boring. This one coats perfectly, yes perfectly!
How to make Thai Red Curry Pork Craving
Step 1: Prep and Sear the Pork, Caramelize the Vegetables
- Cube and Sear the Pork: Cut pork tenderloin into ¾-inch cubes. Sear in a hot pan with oil until browned on all sides but not fully cooked. Set aside.
- Caramelize the Pineapple and Tomatoes: In the same pan, add pineapple chunks and halved cherry tomatoes, cut side down. Let them caramelize undisturbed for 2–3 minutes. Remove and set aside.
- Sauté the Onion and Bell Pepper: Add sliced red onion and bell pepper to the pan. Cook until softened. Set all components aside.
Step 2: Build the Curry Base
- Cook the Curry Paste and Aromatics: In the same pan, sauté red curry paste until darkened and fragrant. Add garlic, ginger, and lemongrass. Cook briefly.
- Add Coconut Milk and Seasonings: Pour in coconut milk and chicken broth, scraping up browned bits. Stir in palm sugar, fish sauce, and kaffir lime leaves. Simmer for 5–7 minutes to thicken and deepen the flavor.
- Return the Pork and Veg: Add the pork, pineapple, tomatoes, onion, and bell pepper back into the sauce. Simmer for 10–12 minutes, until pork is cooked through.
Step 3: Finish and Serve
- Add Lime and Basil: Stir in fresh lime juice and Thai basil. Let steep briefly, then remove from heat.
- Optional Twist: If using peanut butter, whisk it in before adding the pork and veg.
- Serve: Spoon over jasmine rice or noodles. Garnish with extra basil, chilies, or lime if desired.
Make-Ahead & Storage
PREP AHEAD:
Night Before:
- Cube the pork and pat it dry. Store covered in the fridge so it’s ready to hit the hot pan straight from the fridge.
- Chop all vegetables: pineapple, cherry tomatoes, onion, and bell pepper. Store them separately to keep textures clean.
- Mix your aromatics (garlic, ginger, lemongrass) into one container so they’re ready to go.
- Pre-measure your curry paste, coconut milk, and seasonings — curry moves fast once it starts, and having everything ready makes it seamless.
- Optional: Par-cook the sauce base (up to coconut milk step), cool it, and store in the fridge to finish fresh next day.
STORING LEFTOVERS:
Refrigerator (3–4 days):
- Store pork and curry together in an airtight container.
- Add a splash of water or broth when reheating to restore sauciness.
- Reheat gently to avoid over-reducing the sauce or overcooking the pork.
Best Practice:
- Let the curry cool before sealing — avoids trapped steam that can water it down.
- Store rice or noodles separately. Combine only when serving to preserve texture.
REHEATING METHODS:
Stovetop (Best):
Reheat in a covered skillet over low heat, stirring occasionally, for 8–10 minutes until hot and loosened.
Microwave:
Use a microwave-safe container with a vented lid or damp towel. Heat in 1-minute intervals, stirring in between.
Oven (Batch Reheat):
Bake covered at 325°F for 15–20 minutes. Add a small splash of water or broth before baking.
Air Fryer (For pork only):
If the pork is stored separately, reheat at 350°F for 4–5 minutes to bring back a slight sear.
MEAL PREP TIP:
Prep all components the night before and cook fresh — the curry comes together in under 30 minutes, but tastes like it took all day.
Take YOUR Thai Red Curry Pork Craving to the Next Level
Use real aromatics: Fresh lemongrass and kaffir lime leaves make the curry way brighter than paste alone can manage. It’s worth hunting them down.
Let the pork brown: Don’t get antsy and start stirring too soon. Let it sit there and get that good sear going. That caramelization sticks around even after everything’s simmering away in the sauce.
Finish with fish sauce: Just a little splash right at the end deepens it without making it taste salty or, you know… fishy.
Rest the curry: Pull it off the heat and let sit for 5 minutes. The sauce thickens up a bit more and the basil gets more fragrant too!
Switch up the base: Coconut rice kind of mirrors what’s happening in the sauce — rich on rich. It beats plain jasmine, honestly.
Garnish with intent: Thai basil, lime, chili, peanuts; think about what each one’s doing. If it’s not earning its spot, skip it.
Toast paste in coconut cream: Skim that thick layer from the top of the can and use it to fry your curry paste. Way more depth that way.
Pound your aromatics: If you’ve got a mortar and pestle, use it. Pounding garlic, ginger, and lemongrass gets more oil and flavor out than just mincing does.
Caramelize your fruit: Let the pineapple and tomatoes brown a little before they go in the sauce. It adds sweetness with some character instead of just tasting like sugar.
Chefs tips
Sear in batches: Crowding the pan just steams the pork. Give it room to brown properly or the flavor goes nowhere.
Use full-fat coconut milk: Lite coconut milk won’t work. You need the fat for body and that actual curry texture, not thin soup.
Let the curry rest: Pull it off heat for five minutes. The sauce thickens up and flavors meld better that way.
Balance at the end: Taste before serving. Lime juice, extra fish sauce, maybe sugar—one of those usually does it.
Slice veggies evenly: Same-size cuts mean even cooking. Otherwise you get mush next to raw crunch.
Add basil off heat: Thai basil wilts fast and loses its punch. Fold it in last second so it stays fresh.
Caramelize your pineapple: Brown the fruit first. Gets you natural sweetness plus depth instead of flat sugar taste.
Cook the curry paste thoroughly: Let it darken and smell strong before adding liquid. Skipping this leaves weak curry.
Adjust sauce texture last: Sauce too watery? Simmer uncovered. Too thick? Add broth.
Keep the lid off while simmering: Sauce needs to reduce. A lid traps steam and dilutes everything.
Skip ahead Jump to Recipe
Key Ingredients in Thai Red Curry Pork Craving
Pork tenderloin: Lean and tender, cooks fast too. Cubed up it stays juicy without falling apart once in the sauce.
Thai red curry paste: This is what makes the dish work. You have heat, depth and aroma, a weak paste is going to mean weak curry.
Full-fat coconut milk: You need the fat here for body and to balance the spice. Lite versions just water it down.
Fish sauce: Deep umami pulls the curry with it. A small splash completely shifts how it tastes.
Palm sugar: It’s not just sweet, its caramelized and earthy. It’s just plain better than regular sugar here.
Lime juice: Brightens and sharpens the flavor. Add it off the heat so it stays fresh.
Thai basil: Herbal with a little spice and that licorice note. Stir in at the very end .
Wine Pairings
Off-Dry Riesling (Mosel, Germany)
Why it Works: The slight sweetness tames the heat, while bright acidity slices through coconut milk’s richness. A natural fit for Thai spice and aromatics.
Tasting Notes: Green apple, lime zest, white flowers, slate
Suggested Label: Dr. Loosen “Blue Slate” Riesling Kabinett
Gewürztraminer (Alsace, France)
Why it Works: Highly aromatic and gently spicy, Gewürz brings floral lift and enough body to handle bold flavors like red curry and fish sauce.
Tasting Notes: Lychee, rose petal, ginger, baking spice
Suggested Label: Trimbach Gewürztraminer
Chenin Blanc (Loire Valley, France – Vouvray Demi-Sec)
Why it Works: Fruit-forward and just off-dry, it complements caramelized pineapple and balances heat without overwhelming the dish.
Tasting Notes: Ripe pear, quince, honeysuckle, mineral
Suggested Label: Domaine Huet Vouvray “Le Haut-Lieu” Demi-Sec
Sparkling Rosé (California or Loire, France)
Why it Works: Bubbles cleanse the palate between spicy bites, while the red berry character plays nicely with tomato and chili.
Tasting Notes: Strawberry, cherry skin, citrus zest, crushed herbs
Suggested Label: Domaine J. Laurens “Les Graimenous” Crémant de Limoux Rosé
Gamay (Beaujolais, France)
Why it Works: A light, chillable red with enough acid and fruit to stand up to spice. Avoid tannic reds — this one brings lift, not weight.
Tasting Notes: Raspberry, violet, black pepper, earthy minerality
Suggested Label: Jean Foillard Beaujolais-Villages
Faq’s
Yes. Pork shoulder or loin will work, but you’ll need to adjust cook time. Tenderloin gives you fast, juicy results with little fuss.
Definitely. Maesri or Mae Ploy are both solid. Just taste as you go — some brands pack more heat or salt than others.
Italian basil can work in a pinch, or skip it and finish with cilantro and lime. You’ll lose the anise note, but keep the freshness.
That’s up to your paste and your hand. Start with less, taste, and add more. You can always add chilies later — you can’t pull them out.
Yes. Just drain it and let it brown in the pan before adding to the curry. Fresh is better, but canned does the job.
Totally. The flavors deepen with time. Just store the rice or noodles separately and reheat the curry gently on the stove.
You don’t have to, but it adds a lot. That slight browning gives natural sweetness and depth without adding sugar.
Jasmine rice is traditional. Coconut rice echoes the richness, and rice noodles are great if you want a slurpier finish.
You can, though the sauce might split slightly on thawing. Reheat gently and stir well — it’ll come back together.
Stovetop over low heat with a splash of broth or water. Avoid the microwave if you can — it dulls the flavors and overcooks the meat.
Equipment Needed for Thai Red Curry Pork Craving
Large skillet or sauté pan: You need surface area to brown the pork right and let the sauce simmer evenly.
Chef’s knife: Sharp and reliable for clean cuts on pork, pineapple, all the aromatics.
Cutting board: One for meat, one for produce if you can. Keeps prep cleaner and safer.
Wooden spoon or spatula: Good for stirring curry paste and scraping up browned bits without wrecking the pan.
Tongs or slotted spoon: Makes it easier to move seared pork around without splashing sauce all over.
Measuring spoons and cups: You’ll need these for balancing curry paste, fish sauce, sugar, broth—especially when you’re tweaking heat or salt levels.
Microplane or grater (optional): Handy for ginger, garlic, lime zest. Not required but nice to have around.
Rice cooker or small pot (optional): If you’re doing jasmine or coconut rice on the side, you’ll want something to cook it in while the curry’s going.
Related recipes
Butter Chicken Conquered
Another rich, creamy curry that’ll ruin takeout forever. If you loved this Thai red curry, butter chicken is next—different spices, same addictive sauce.
Spicy Pork Dan Dan Fusion
More pork, more heat, totally different technique. Dan dan brings Sichuan spice and sesame richness that pairs perfectly with noodles.
Incredible Beef Sinigang
Filipino sour soup with tamarind and beef. Bright, tangy, comforting—if you liked the lime and fish sauce here, sinigang takes that flavor profile even deeper.
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Gochujang Honey Glazed Pork Stir-Fry with Brown Rice
Sweet-spicy Korean pork that comes together fast. If you’re into bold Asian flavors and quick dinners, this one’s for you.
Thai Red Curry Pork Craving
Ingredients
For the Sauce
- 1 tablespoon neutral oil, coconut, peanut, or vegetable
- 4 tablespoons Thai red curry paste, Maesri preferred
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemongrass paste, or 1 stalk fresh lemongrass, tender part minced
- 1 14 oz can full-fat coconut milk
- 1/2 cup chicken broth or water, as needed
- 1 1/2 tablespoons palm sugar, or light brown sugar
- 1 1/2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 2 kaffir lime leaves, optional but recommended
- 10 Thai basil leaves, torn
- Optional: 1–2 tablespoons smooth peanut butter, for satay-style variation
For the Pork & Vegetables
- 1 lb pork tenderloin, cut into 3/4-inch cubes
- 1 cup fresh pineapple chunks
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced into petals or wedges
- 1 red bell pepper, julienned or sliced
- 2 Thai bird’s eye chilies, finely sliced (optional)
Instructions
Sear the Pork:
- Heat 1 teaspoon of oil in a large skillet or wok over high heat. Add pork cubes in a single layer and sear for 2–3 minutes per side, until browned but not fully cooked through. Remove and set aside.
- Caramelize Pineapple and Tomatoes:
- Add a bit more oil if needed. Place pineapple chunks and cherry tomatoes cut-side down in the pan. Let sear undisturbed over medium-high heat for 2–3 minutes until lightly caramelized. Remove and set aside.
Sauté Onion and Bell Pepper:
- Reduce heat to medium. Add red onion and bell pepper to the pan. Cook for 3–5 minutes, stirring occasionally, until softened. Remove and set aside.
Build the Curry Base:
- Add remaining oil to the pan. Stir in the red curry paste and cook for 1–2 minutes until aromatic and darkened in color.
- Add garlic, ginger, and lemongrass. Cook for 30 seconds to 1 minute until fragrant.
- Pour in the coconut milk and chicken broth. Stir to combine and bring to a low simmer, scraping up any browned bits.
- Stir in palm sugar, fish sauce, and kaffir lime leaves. Simmer gently for 5–7 minutes to reduce slightly and develop flavor.
- Return the pork, pineapple, tomatoes, onion, and bell pepper to the pan. Simmer together for 10–12 minutes, or until the pork is tender and the vegetables are coated in the sauce.
- Stir in lime juice and Thai basil. Let steep for 1–2 minutes, then remove from heat.