Red Curry Coconut Rice with Pork

Related recipes: Main Dishes, Potlucks
Red Curry Coconut Rice with Pork: Main Image

Quick Facts

Servings: 5
Prep Time: 20 min.
Cook Time: 15 min.
Total: 35 min.
Angela Buchanan
Curry the favor of your guests with this flavorful curry that adds scintillating taste to the relatively low-fat cut of pork tenderloin.


  • 1 cup canned coconut milk
  • 2-3 tsp red curry paste
  • 1 Tbs canola oil
  • 1 lb pork tenderloin, trimmed, cut into 1/2-inch slices
  • 1 tsp salt
  • 2 cups diced fresh pineapple or 1 (20-ounce) can pineapple tidbits, drained
  • 4 cups cooked long grain white rice
  • 1/2 cup chopped fresh basil leaves
  • Sliced red bell pepper (optional)


  • Whisk together coconut milk and curry paste in small bowl; set aside. Heat oil in large skillet over medium-high heat. Add pork and salt and cook, stirring occasionally, 4 to 5 minutes until cooked through. Stir in pineapple; cook until heated. Add rice and coconut milk mixture, stir until well combined and heated through. Add basil and serve immediately. Garnish with bell pepper, if desired

Nutrition Facts

Calories 370
  Calories from Fat 90 (24%)
(15%)Total Fat 10g
(23%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(20%)Cholesterol 59mg
(22%)Sodium 525mg
(13%)Potassium 467mg
Total Carbohydrate 45g
(6%)Dietary Fiber 2g
Sugars 7g
Sugar Alcohols 0g
(46%)Protein 23g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.