Hey y'all! If you crave a burst of sweet and spicy flavors all in one comforting bowl, this Pork and Pineapple Thai Red Curry will be your new favorite. Tender pieces of pork soak up a creamy coconut red curry sauce, while juicy pineapple adds a tropical tang and sweetness. It's perfect for cozy family dinners, weeknight meals, or impressing friends at a casual get-together. Let's get cooking!
Why You'll Love This Pork and Pineapple Thai Red Curry
- Perfect blend of savory, sweet, and spicy flavors with every bite.
- Ready in under 40 minutes—perfect for busy weeknights!
- Customizable for your favorite veggies, proteins, or spice levels.
- Great for meal prep and leftovers taste even better the next day.
- Dazzles dinner guests with authentic Thai-inspired deliciousness!
Ingredients
- 1 lb (450g) pork shoulder or tenderloin, thinly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup (200g) fresh pineapple, cut into 1-inch chunks
- 1 (14 oz/400ml) can coconut milk (full-fat for creaminess)
- 2 teaspoons fish sauce
- 1 teaspoon soy sauce
- 1–2 teaspoons brown sugar (to taste)
- ½ teaspoon salt (or to taste)
- Fresh basil leaves (Thai basil preferred), for garnish
- Lime wedges, for serving
- Steamed jasmine rice, to serve
Directions
Step 1: Prep the Ingredients
Slice the pork into thin bite-sized pieces for quicker cooking. Prepare the pineapple, bell pepper, and onion and set aside for an easy assembly.
Step 2: Sear the Pork
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the pork slices and sear until just browned on the outside (about 2-3 minutes). Remove pork to a plate and set aside.
Step 3: Make the Curry Base
Add the remaining oil to the pan. Introduce the red curry paste and cook, stirring, for 1-2 minutes until fragrant. Toss in the sliced onion and bell pepper; sauté for 2-3 minutes until just softened.
Step 4: Simmer with Coconut Milk
Pour in the coconut milk, scraping up any bits on the bottom. Add fish sauce, soy sauce, brown sugar, and salt. Stir to combine and bring to a gentle simmer.
Step 5: Finish and Serve
Return pork to the pan, along with the pineapple chunks. Simmer 5-7 minutes, or until pork is cooked through and pineapple is soft but not mushy. Taste and adjust seasonings as needed. Serve hot, garnished with basil and lime wedges, alongside fragrant jasmine rice!
Notes
- Use canned pineapple if fresh is unavailable, but drain well to avoid excess liquid.
- Control spice by adjusting the amount of red curry paste.
- Marinate pork in 1 tablespoon soy sauce for extra depth of flavor.
Variations
- Chicken & Pineapple Thai Red Curry: Substitute boneless, skinless chicken thighs for pork.
- Vegetarian Thai Red Curry: Use tofu or seitan and sub in extra veggies like zucchini or snap peas.
- Extra-Spicy Version: Add sliced Thai chilies or chili oil along with the curry paste for more heat.
Required Equipment
- Large skillet or wok
- Sharp knife and cutting board
- Wooden spatula or spoon
- Measuring cups and spoons
Storage Instructions
Let curry cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze up to 2 months (thaw overnight in fridge before reheating).
Suggested Pairings & Serving Recommendations
- Serve with steaming jasmine or coconut rice to soak up the flavorful sauce.
- Pair with crisp cucumber salad or quick-pickled veggies for a fresh crunch.
- Enjoy with chilled Thai iced tea or a light lager to balance the heat.
Pro Tips
- Trim excess fat from pork for a leaner, less greasy curry.
- Stir curry paste frequently to prevent burning and intensify its aroma.
- Add fresh basil just before serving to preserve its vibrant flavor.
FAQ
- Can I make this curry ahead of time?
- Yes, it's even better the next day as the flavors meld. Store covered in the fridge and reheat before serving.
- How do I make this dish milder?
- Reduce the amount of red curry paste or use a mild curry paste; add more coconut milk to cool the heat.
- Can I use a different cut of pork?
- Absolutely! Pork tenderloin, chops, or even leftover roast pork work well; just slice thin for quick cooking.
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Ingredients
- 400g pork loin, thinly sliced
- 2 tablespoons Thai red curry paste
- 1 tablespoon vegetable oil
- 1 can (400ml) coconut milk
- 1 cup fresh pineapple chunks
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Fresh Thai basil leaves, for garnish
- Steamed jasmine rice, to serve
Instructions
-
1Heat the vegetable oil in a large skillet or wok over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
-
2Add the sliced pork loin and cook for 4-5 minutes, stirring frequently, until no longer pink.
-
3Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
-
4Add the pineapple chunks, red bell pepper, and onion. Cook for 8-10 minutes until the vegetables are just tender.
-
5Season with fish sauce and brown sugar. Simmer for another 2-3 minutes to meld the flavors.
-
6Remove from heat. Garnish with fresh Thai basil leaves and serve hot with steamed jasmine rice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
Leave a Reply