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!!

Close-up of Thai red curry pork served over rice, with pineapple, red pepper, onion, tomatoes, and basil, garnished with lime and chili slices.

Do not forget to check out my Chefs Tips and Wine Pairings sections below!

The Recipe is next!

But remember, you can scroll past the recipe to learn a bunch more about my Thai Red Curry Pork Recipe. 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 🙂

Close-up of Thai red curry pork served over rice, with pineapple, red pepper, onion, tomatoes, and basil, garnished with lime and chili slices.
5 from 10 ratings

Thai Red Curry Pork Recipe (Better Than Takeout)

Prep Time: 15 minutes
Cook Time: 30 minutes
Author: David Prock
Course: Dinner
Cuisine: Chinese
Yield: 4 People
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This Thai red curry pork will ruin takeout for you. Permanently. Tender pork, caramelized pineapple, and coconut curry that's spicy and creamy and loaded with lemongrass. Yep, Real Thai Flavors – the kind that taste like Thailand, not like a mall food court.
Sear the pork fast. Everything builds in one pan after that. Pineapple caramelizes – takes 3 minutes, maybe less. Cherry tomatoes collapse. Bell peppers stay crisp. The curry paste blooms in oil before the coconut milk goes in. You are building a ton of depth with that.
Fresh Thai basil and lime juice at the end. Skip those and you're eating good curry. Add them and it becomes the curry you crave on random Tuesdays.
One pan. 45 minutes. Serve it over jasmine rice. People will go quiet while they eat. Weeknight-easy but tastes like way more effort than it was.

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.

    Calories: 271kcal, Carbohydrates: 22g, Protein: 26g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 74mg, Sodium: 715mg, Potassium: 755mg, Fiber: 3g, Sugar: 16g, Vitamin A: 3512IU, Vitamin C: 57mg, Calcium: 58mg, Iron: 2mg
    Did you make this recipe?Please leave a star rating and review below!

    Lots of good stuff below!

    Don’t grab the rice cooker just yet… there’s a TON more here to help you absolutely nail this Thai red curry pork recipe every single time. Wondering why the pineapple gets caramelized first, or how to balance fish sauce, palm sugar, and lime without tipping too sweet or too sharp? Read on for chef’s tips, a full Flavor Adjustment Guide, wine pairings, FAQs, and more. The full recipe is waiting again at the end!

    Thai Red Curry Pork — A Little History

    There is no mistaking red curry, or gaeng phet, for anything other than a central Thai classic. The appellation is apt: it translates to “spicy curry” and the color is derived from dried red chilies that are put through the mortar with garlic, shallots, galangal, lemongrass and shrimp paste to form the paste. Don’t expect a mild affair here; the heat is intentional and the rest of the dish is there to provide balance, not to cover it up.

    The origins of the curry in Thailand can be traced back to Indian trade routes some centuries past, but local cooks have put their own stamp on it from the start. An Indian curry will rely on dry spice blends, whereas the Thai version is made from fresh aromatic pastes hand-pounded in a mortar and pestle. Coconut milk is used as the base for good reason. It is plentiful in Southeast Asia and has a quality dairy cannot match: it imparts a natural sweetness and richness while carrying the fat-soluble flavors of the chilies and aromatics.

    As for the pork, it is more prevalent in many parts of Thailand than beef and its use in red curry is wholly traditional. The caramelized pineapple is another matter. While fruit and curry are often found together in this part of the world, to sear the pineapple in a hot pan before putting it in the sauce is more of a modern or Western touch. In a traditional home kitchen you’d simply add it to the pot. Yet it is an addition that makes all the difference, transforming a fine curry into something that diners will be asking for by name.

    What Makes This Thai Red Curry Pork Recipe Different

    The pineapple and tomatoes get caramelized on their own in a hot pan, way before they ever touch the coconut milk. That char isn’t just for looks! It gives you a natural sweetness and depth better than plain sugar . It’s the thing people notice first!

    Same deal with the curry paste. We bloom it in hot oil first to really wake up those chilies, garlic and lemongrass. Do that and you get way more complex flavor right from the first bite.

    Everything happens in ONE pan, in stages. Pork sears first, then gets set aside. Pineapple and tomatoes caramelize next. Then the onion and bell pepper soften up. Each round leaves behind fond for the next step, so by the time that coconut milk finally goes in, the pan is loaded with flavor that would’ve just gone to waste otherwise.

    And the vegetables stay separate until the very end! Bell pepper and onion get sautéed on their own instead of sitting in the sauce turning to mush. Same goes for the basil and lime juice, both get stirred in off the heat at the last second so they stay bright instead of cooking down into nothing.

    Why This Thai Red Curry Pork Recipe Works

    1. Sear the pork first: Brown it before anything else. Keeps it meaty instead of going soft when the sauce comes in.
    2. Caramelize the pineapple and tomatoes: Into the pan before the sauce (this matters). That char gives natural sweetness – no extra sugar needed.
    3. One pan builds flavor: Browned bits deglaze into the coconut milk. That fond becomes your curry base, nothing wasted
    4. Fry the curry paste: Bloom it in hot oil instead of stirring it into liquid. Flat curry versus deep curry.
    5. Palm sugar, lime juice, fish sauce: Sweet, sour, salty happening at once. Thai balance in three ingredients.
    6. Thai basil at the end: Doesn’t cook to death. Fresh and bright exactly where it belongs.
    7. Garlic, ginger, lemongrass: Three aromatics working hard here! Skip the other seven, these three are enough
    8. Vegetables stay crisp: Sauté the onion and bell pepper separately. They keep their bite instead of turning to mush.
    9. Let the sauce reduce: Time to thicken. Thin curry? Boring. This one coats perfectly, yes perfectly!

    How to Make This Thai Red Curry Pork Recipe

    Pineapple chunks and cherry tomatoes caramelizing in a stainless steel pan, developing golden color and charred edges for curry.

    Step 1: Prep and Sear the Pork, Caramelize the Vegetables

    1. 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.
    2. 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.
    3. Sauté the Onion and Bell Pepper: Add sliced red onion and bell pepper to the pan. Cook until softened. Set all components aside.
    Red curry paste mixed with garlic, ginger, and lemongrass cooking in a pan, stirred with a wooden spatula to release flavor and deepen color.

    Step 2: Build the Curry Base

    1. 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.
    2. 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.
    3. 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.
    Bowl of Thai red curry pork served over jasmine rice, topped with pineapple, red pepper, onion, basil, and a wedge of lime.

    Step 3: Finish and Serve

    1. Add Lime and Basil: Stir in fresh lime juice and Thai basil. Let steep briefly, then remove from heat.
    2. Optional Twist: If using peanut butter, whisk it in before adding the pork and veg.
    3. Serve: Spoon over jasmine rice or noodles. Garnish with extra basil, chilies, or lime if desired.

    Make-Ahead & Storage

    • Prep Ahead: Cube the pork and pat it dry, then store it covered in the fridge so it’s ready to hit a hot pan straight away. Chop the pineapple, tomatoes, onion, and bell pepper and keep them separate so the textures stay clean. Mix the garlic, ginger, and lemongrass together in one container. Measure out the curry paste, coconut milk, and seasonings ahead of time too, this curry moves fast once it starts and having everything ready makes all the difference.
    • Refrigerate: Pork and curry together in an airtight container for 3 to 4 days. Add a splash of water or broth when reheating to bring the sauce back to life.
    • Freeze: You can freeze it, though the sauce may separate slightly on thawing. Reheat gently and stir well and it comes back together fine.
    • Reheat: Stovetop over low heat is best, covered, stirring occasionally, for 8 to 10 minutes. Add a splash of broth or water if the sauce has tightened up. Avoid the microwave if you can, it dulls the flavor and can overcook the pork.
    • Meal Prep Tip: Prep everything the night before and cook it fresh. The curry itself comes together in under 30 minutes but tastes like it took all day.

    Thai Red Curry Pork Upgrades and Variations

    • 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.
    Sliced red onion and red bell pepper sautéing in a stainless steel pan, being stirred with a wooden spatula until softened.

    Chef’s Tips for This Thai Red Curry Pork Recipe

    • 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 it.

    Flavor Adjustment Guide for This Thai Red Curry Pork Recipe

    • Too Spicy? Cut back on the curry paste next time, or stir in a spoonful of coconut milk or extra broth to mellow it out right now. A little extra palm sugar can also soften the heat.
    • Not Spicy Enough? Add more curry paste, a little at a time, or toss in some sliced Thai bird’s eye chilies at the end. They bring heat fast without changing the flavor much.
    • Sauce Too Thin? Simmer it uncovered a few extra minutes to reduce. It should coat the back of a spoon before the pork and vegetables go back in.
    • Sauce Too Thick? A splash of chicken broth or water, a little at a time, loosens it right back up.
    • Tastes Flat? Check your balance of fish sauce, lime juice, and palm sugar. One of those three is usually what’s missing. Add a little at a time and taste as you go.
    • Too Sweet? Ease up on the palm sugar next time, or add a bit more fish sauce or lime juice right now to bring it back into balance.
    • Too Salty? More lime juice or a touch of sugar can round it out. Next time go lighter on the fish sauce, especially if your curry paste already has salt in it.
    • Pork Tough or Dry? It cooked too long or the heat was too high during the sear. Pork tenderloin cooks fast, keep an eye on it and pull it as soon as it’s browned, it finishes cooking in the sauce.
    • Vegetables Mushy? They simmered in the sauce too long. Next time add them back in during the last few minutes instead of the whole simmer.
    • Basil Wilted and Sad? It went in too early or sat in the hot pan too long. Stir it in off heat, right at the very end, so it stays bright and fragrant.

    Skip ahead Jump to Recipe

    Coconut milk poured from a can into a pan of sautéed red curry paste, garlic, and ginger to begin building the Thai red curry sauce base.

    Key Ingredients in This Thai Red Curry Pork Recipe

    • 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

    Can I use a different cut of pork?

    Yes. Pork shoulder or loin will work, but you’ll need to adjust cook time. Tenderloin gives you fast, juicy results with little fuss.

    Is store-bought curry paste okay?

    Definitely. Maesri or Mae Ploy are both solid. Just taste as you go — some brands pack more heat or salt than others.

    What if I can’t find Thai basil?

    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.

    How spicy is it?

    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.

    Can I use canned pineapple?

    Yes. Just drain it and let it brown in the pan before adding to the curry. Fresh is better, but canned does the job.

    Can I make this ahead?

    Totally. The flavors deepen with time. Just store the rice or noodles separately and reheat the curry gently on the stove.

    Do I have to caramelize the pineapple and tomatoes?

    You don’t have to, but it adds a lot. That slight browning gives natural sweetness and depth without adding sugar.

    What rice works best?

    Jasmine rice is traditional. Coconut rice echoes the richness, and rice noodles are great if you want a slurpier finish.

    Can I freeze it?

    You can, though the sauce might split slightly on thawing. Reheat gently and stir well — it’ll come back together.

    What’s the best way to reheat leftovers?

    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.

    What cut of pork is best for red curry?

    Pork tenderloin is what we use here. It’s lean, cooks fast, and stays tender in the sauce. Pork shoulder works too if you want something richer, just expect a longer simmer time. Pork chops are fine in a pinch but can dry out faster since they have less fat. This dish is really a red curry pork stir fry at its core, so any quick-cooking cut works.

    Can I use pork shoulder instead of tenderloin?

    Yes. Cut it into similar-sized cubes and expect to simmer it longer, closer to 20 to 25 minutes instead of 10 to 12, so the connective tissue has time to break down. The payoff is a richer, more tender bite.

    What makes this an authentic Thai red curry pork recipe?

    The technique. Blooming the curry paste in hot oil, using full-fat coconut milk, and balancing sweet, sour, salty, and spicy with palm sugar, lime, fish sauce, and chili paste are all traditional Thai methods. The caramelized pineapple is our own twist, but everything underneath it follows real Thai curry technique.

    Is this recipe authentic Thai food or a fusion dish?

    It’s rooted in authentic technique with one modern twist. The curry base, the aromatics, and the flavor balancing are all traditional. Caramelizing the pineapple and tomatoes in a hot pan before they go into the sauce is more of a Western touch, but it doesn’t compromise the authenticity of the curry itself.

    Bowl of Thai red curry pork served over jasmine rice, topped with pineapple, red pepper, onion, basil, and a wedge of lime.

    Equipment Needed for This Thai Red Curry Pork Recipe

    • Large skillet or stir fry 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.

    Butter Chicken Recipe
    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.

    Beef Sinigang Recipe (Sinigang na Baka)
    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.

    Restaurant-Worthy Beef Lo Mein
    One-pan noodles with serious wok flavor. Fast, saucy, and loaded with umami—same weeknight energy as this curry.

    Spicy Korean Gochujang Pork Stir Fry
    Sweet-spicy Korean pork that comes together fast. If you’re into bold Asian flavors and quick dinners, this one’s for you.

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