Coconut Red Pork Curry

Coconut Red Pork Curry

Serves 4

Serve this spicy curry with a simple cucumber salad and pita or naan bread. 

  • 1 (1-pound) pork tenderloin
  • 1 tablespoon mild curry powder, depending on heat
  • 2 tablespoons canola oil
  • 2/3 cup coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons chopped basil
  • 1 (-ounce) package frozen haricots verts
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Preheat oven to 350°F. Rub tenderloin with 1/2 tablespoon of curry powder mixed with 1 tablespoon of oil. Heat remaining tablespoon of oil in an ovenproof skillet over high heat. Add pork and brown on all sides, about 4 minutes. Transfer skillet to oven and bake until thermometer inserted into pork registers 155° F, about 15 minutes. Remove from oven and let pork rest 5 minutes.

Meanwhile, in a medium saucepan blend desired amount of curry powder and a little coconut milk until smooth. Add remaining milk and vegetable broth. Simmer about 5 minutes until slightly thickened. Stir in basil. Prepare haricots verts according to package directions. Pour warm sauce over thin slices of pork and a serving of beans on each plate.

Nutritional Info: 
Per Serving:320 calories (160 from fat), 18g total fat, 8g saturated fat, 75mg cholesterol, 180mg sodium, 10g carbohydrate (4g dietary fiber, 3g sugar), 26g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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