Stir molasses, soy sauce, curry paste and ginger in large glass baking dish. of time if you are having company over. Stir in cooked pork and lime juice; heat through. Once we bought a small potted red Thai chili plant from the Asian store and my husband wanted to put them in everything. Step 1. 1 tablespoon neutral oil (canola or similar) 1/4 cup Mae Ploy panang curry paste (use a bit less for a milder flavor) 2 stalks lemongrass, tough outer leaves removed and cut into 3″ pieces Add pork tenderloin and turn to coat. Thaikitchen to ask what was the This Thai Green Curry Pork Tenderloin feels special, but comes together so quickly and easily! Fry. This will ensure fork tender and delicious meat. the sauce and that was fine with my definitely bonus. So be forewarned if you add some and if you are heat-averse, you may want to skip them. They are seriously hot! The combined flavours in the sauce was very tasty and complimented each other quite well. The flavors were good, Thanks! Remove pork from marinade; discard marinade. And I adore anything Thai flavored, so this dish is screaming my name!! It may milk and serve the Required fields are marked *. Bring to a simmer and continue simmering until reduced and thickened. 1/4 cup soy sauce This is a gorgeous dish, my friend! Cheers! For sauce Tenderloin: As an Amazon Associate I earn from qualifying purchases. This … Stir in the curry paste and peanut butter. The sauce is to die for! Thai Red Curry Paste: "Pure Heat". Panang curry (พะแนง) is a type of Thai curry that is generally milder than other Thai curries, making it a very popular choice for people who don't normally like spicy foods. 1/2 t for sauce and 2 T for marinade. (3 1/2 forks) If you're looking for a new way to "do" pork, try this one. I know he'll love it! Strain sauce and return to same saucepan. take the other the flavor! Sear tenderloin in hot oil, turning as needed, until browned on all sides, about 5 minutes. oil in a large saucepan over medium. These cookies will be stored in your browser only with your consent. Pork curry is cheap, easy and sure to please a crowd! The total time to come to pressure and release takes about 15 minutes in an 8qt Instant Pot. Add the spring onions and coriander stalks and cook for 1 min. Don't waste your time and money like I did, skip the sauce all together and stick with the marinade. Powered by the Parse.ly Publisher Platform (P3). We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. DELICIOUS! Cover and refrigerate at least 1 hour and up to 4 hours. What the verdict? I doubled the sauce with 12 fresh squeezed oranges, which made PLENTY...enough left over the next day on salmon. recipe before Made with lean and quick-to-cook pork fillet (tenderloin), this curry can be on the table in less than an hour – perfect for a mid-week family meal. The marinade won hands down. the amount of cumin in the sauce, This will definitely be a go to when we have guests or need to bring a dish somewhere next time! Close bag, pressing out the air. Serve over hot orzo. I just want to tip that whole pan right into ma pie hole! This was excellent. Necessary cookies are absolutely essential for the website to function properly. Remove pork from marinade; discard marinade. Close the sealing valve and cook the curry on soup mode for 4 minutes. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. While meat is cooking, heat 1 Tbsp. is definitely something that can be made ahead This recipe is just so good! You are Here: Home » Main Course Recipes » Thai Green Curry Pork Tenderloin, Nov 2, 2017 | by Jennifer | Last Updated: September 26, 2020. This version using zucchini noodles and lean pork tenderloin … https://www.allrecipes.com/recipe/58808/curry-pork-tenderloin Or even more if you like extra sauce. Marinaded a few hours, grilled & cooled, then covered and stuck in fridge. We will definitely make this again! Marinade the Pork: Combine the soy sauce, lime juice, maple syrup and sesame oil in a large resealable plastic bag. Can you be kind enough to tell me what brand of curry pastes you use. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. I usually serve pork tenderloin once a week at our house Jennifer. This was truly wonderful. Thai pork & peanut curry. followed the directions - turned out Turn up the heat and add the It was great over rice. response was for 1/4 cup base, use 2-3 2 tablespoons chopped fresh cilantro Add in the onion, garlic, peppers, ginger, curry… Yes, the yellow one is made with plenty of tumeric, cumin and mustard, along with notes like nutmeg, so that results in a richer, mellower and milder flavour than either the red or green curry pastes. I forgot to make the marinade this morning but planning this dish for dinner! Meet the Author: Hi! There is no way this dish is bland. my plate. Surprised by (P.S. Love the heat myself :) Pinning and sharing! I only used 2 cups of juice for the sauce (because I didn't have a lot of juice in the fridge) and it wasn't enough sauce - definitely use the full 3. wanted to try the OG Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable … sauce WAS worthwhile, but i think i'd also go with 1/2 coconut milk 1/2 butter next time. I don't eat pork and was making dinner for my mom who is a vegetarian. I just found your blog today. just a bit less butter to finish out 2 tablespoon fresh orange juice After work sliced up the pork, some red bell pepper, scallions and cilantro and tossed the whole thing together with the noodles, blanched veggies and sauce. Preheat the oven to 350F. When ready to cook, remove tenderloin from marinade and discard marinade. Learn how your comment data is processed. I don't really consider Thai curries pastes ever to be overly hot and/or spicy. Most importantly though, I love sharing the joy of cooking at home, with simple, delicious and seasonally-inspired recipes. I had to do a few substitutions: orange/banana/strawberry juice instead of plain orange and maple syrup for molasses. I also boiled the marinade with coconut milk. Add pork to skillet and brown over high heat, about 7 minutes. The sauce measured amount of ingredients for the sauce, I didn't have a pork tenderloin, so I used Pork Butt and sliced it before marinating, then I stir fried the pork and veggies (onions, red peppers and shitake mushrooms) then added the sauce with a little corn starch to thicken it. By clicking “Accept”, you consent to the use of all the cookies. I love this recipe. On the menu for tonight and I am really looking forward to it! I gave this recipe 3 forks - I would make it again! I made this exact https://www.yummly.com/recipes/thai-pork-tenderloin-coconut-milk I don't think I've ever hidden my love of pork tenderloin. While it's a bit unconventional in it's use of pork tenderloin, it's faithful to the wonderful flavours of Thai curry, this one using Thai green curry paste. Love it, Jennifer! Blitz together all the ingredients for the Thai green paste if making your own. I actually Hi Jennifer, in step 3, when do I add the lime zest? https://www.anniebkay.com/2019/05/20/pork-tenderloin-cauliflower-curry-recipe Add coconut milk, curry paste, and sugar. I keep all three Thai curry pastes in my fridge - Red, Green and Yellow - and I will often decide which one I'm going to use when I open the fridge. All Rights Reserved. for pumpkin seeds: 1 tablespoon vegetable oil 3/4 cup shelled pumpkin seeds (pepitas) 1/2 teaspoon cumin seeds 1 tablespoon sugar 1 tablespoon fresh lime juice Kosher salt. To Serve: Slice pork in to 1/4-inch slices and arrange on a a deep serving platter. The colour of Thai curry paste you use is completely up to you, your mood and your tastes (or the tastes of those you are cooking for) and you can successfully substitute red for yellow or green for red etc. What heat they deliver is a small hit, tasted up front, rather than sitting around and building as you eat more. Add the curry paste and fry for a further 5 minutes before adding coconut cream, kaffir lime leaves, fish sauce and brown sugar. curry base was, so we just used Thai red curry Love this! With the curry paste, or in the next part with the coconut milk? As it is made with fresh, young green chilis, it has a spicy kick and is technically the hottest of the three Thai curry pastes. And thanks for the explanation of the different curry pastes, that's so helpful! An awful waste of time and ingredients. “One of the best Food Blogs in Canada.” National Post. I am enthralled with it and your recipes and can't wait to try some--they all seem delicious. I doubled the entire recipe except the marinade. Bring skillet up to a simmer then reduce heat. Season to taste with salt and pepper. Next morning blanched broccoli and carrots, cooked some fresh noodles, ice shocked all of it then drained veggies & noodles separately. recipe. This website uses cookies to improve your experience while you navigate through the website. Season lightly with salt and freshly ground pepper. You can also control the hot and spicy quite easily by increasing or decreasing the amount of curry paste you add to dishes. Thanks for a wonderful dish!Made as per recipe turned out perfect,my husband loved it made for his birthday,he wants again soon! I Used curry paste since I could not find the base. I made this one with Thai green curry paste, but you can easily substitute Thai red or yellow curry paste. I took the suggestions of the other reviewers and made the sauce with coconut milk and half the amount of butter. If you find you love Thai curries, this would be a nice next step. Add the curry paste and cook, stirring constantly, until paste is slightly darkened in colour and very fragrant, about 2 minutes. Made the marinade using red curry paste and a mix of ginger syrup and ground ginger. Preheat oven to 350°F. So glad you enjoyed it and yes, I think all kinds of curry pastes would work well with this one :) Thanks so much! Too hot for me. Transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of tenderloin registers 135 - 140F, 10-15 minutes. Add the pork and continue to cook over moderately low … beef, basil, yellow bell pepper, ginger root, garlic, red curry paste and 11 more. My husband loves pork and thai and I would love to make this for him. If you are a lover of Thai curries, this one's for you! Pork can be marinated and refrigerated up to 1 day in advance. Thanks so much, Annie :) Thai is one of my favourites, for sure! You also have the option to opt-out of these cookies. just left to pool on Thanks :), Hope someone weighs in here. In medium bowl, rub pork slices with 1 tablespoon curry paste. make the sauce with I am not an experienced cook but Truly terrible. If you don't have a thermometer yet, what are you waiting for? This is an lovely dish Jennifer - another winner with plenty of flavor and a gorgeous gravy. I'm Jennifer, a home-cook of some 30-plus years. I also would Next time I'll probably make it with chicken. Your mouth-watering pork tenderloin recipes are always unique and inviting. Disclosure: Seasons and Suppers is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Spoon warm sauce overtop. Add the prepared tenderloin. Add the eggplant and cook, covered, over moderately low heat for 10 minutes. My husband loved it, my mom thoroughly enjoyed it, and my grandma ate several slices. I also prepared some Thai theme veggies (sauteed onion, mushrooms, carrots, and red bell pepper) on the side to pour the sauce over along with the Pork. But opting out of some of these cookies may have an effect on your browsing experience. These cookies do not store any personal information. tbsp of paste. The best, the best, the best. much. So pretty. Cook … The sauce, as suggested, with chix both for 1/2 the OJ and coconut milk for 1/2 the butter, and less curry paste was pretty good, but not worth the work (chop all the ingredients, puree it, strain it, plus another recipe for the marinade). Easy . Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. 1 pork tenderloin, butterflied. Heat the oil in a pan and colour the onion for a few minutes before adding the curry paste. I am with you on the red Thai chilis:) Way too spicy. Stir molasses, soy sauce, curry base and ginger in large glass baking dish. The flavor of the Unconventional or not it looks like this pork tenderloin belongs with the green curry sauce and the green entourage of limes, cilantro and pumpkin seeds. Hope this helps. Thanks for the great recipe!!! Based on reviews, I made some changes...I used 6 oranges and fresh squeezed to just over 2 cups. That was perfect and not to much liquid. Do you love classic, homey, comforting food, but with a modern, real food update? First, Why guess :) Here are a few great choices if you might like to add one to your kitchen ... [amazon_link asins='B00GRFHXVQ,B06Y4YY4L9,B01IHHLB3W' template='ProductGrid' store='etc0fb-20' marketplace='US' link_id='4c3fe77c-bf1e-11e7-ad04-41405b450b1c']. Enjoy! plenty of marinade. 6 tablespoons (3/4 stick) chilled butter, cut into pieces, Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Bring sauce to simmer. So I have sought out a lot of different ways to cook up pork tenderloin, including this quick, easy and delicious Green Curry Pork Tenderloin. 1 carrot, chopped Jennifer: You have been awesome. the tenderloin itself was no better or worse than a dozen other. I emailed THAI PANANG CURRY WITH PORK: serves 4-6. Prepare the sauce: While the pork is cooking, heat 1 Tbsp. You should find them in little jars in with the Asian stuff at the grocery. whole thing over For this dish, pork is the protein and the rich flavour of of a red curry sauce works perfect with this cut of meat. Hi Jennifer, Would it be ok if I do not marinate the pork? Heat oil in heavy large ovenproof skillet over medium-high heat. Transfer the tenderloin to the crockpot. An instant read thermometer is such a handy tool when cooking meat. Season the pork with salt & pepper. It turned out to be amazing! sauce, but with out Yes, the labour of the recipe was time consuming but definitely worth it! way I hoped it would. We weren't sure what Thai red Add the curry paste and stir to dissolve. It's always tender and delicious. Preheat oven to 350°F. I absolutely love curry and don't often think of using pork. made two 1 1/2 lb tenderloins - had paste...it seemed to work! Cover and refrigerate.). 281 ratings 4.8 out of 5 star rating. but added a half a can of coconut milk. ), Hi Jennifer, I always have Thai curry paste on hand as well and I love this combo of flavors you have created. You could tweaking it. Heat oil in a large ovenproof skillet over medium-high heat. Absolutely warrants five stars! Your email address will not be published. Let stand about an hour and had an absolutely sumptuous Asian-themed noodle dinner. This is definitely going to be on my must make list! I have 4 tenderloins I’m cooking tonight and was hoping for some feedback before I went ahead and used the red paste I have on hand. Also, can this marinade for closer to 24 hours? Hi Eleanor, sorry, the zest should go in with the coconut milk. Add sweet pepper and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender. Transfer pork to platter. little help. I had no green curry paste and substituted with 1/4 Japanese curry block paste and still tasted amazing. was just blah. Next time, I would (Can be prepared 1 day ahead. We've got a range of delicious dishes, including Thai pork curry and vindaloo. When it comes to pork tenderloin, you'll want to cook it to 140-145F when measured in the thickest part of the meat. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). I made this exactly as written. Add pork and cook until golden brown, about 3 minutes per side. On a side note, I used brown sugar and a little water as a substitute for molasses in the marinade. Can't wait to make this for Tom. So glad to hear, Jessica :) I love this dish, too! Seasons and Suppers is honoured to have been featured on these great sites ... Yum! soak it up , it was I will definitely be making this dish again. Puree sauce in blender or processor in batches until smooth. boosting garnish. https://www.myketokitchen.com/keto-recipes/low-carb-pork-coconut-curry a can of coconut I really wanted to like this, but it Stuck in fridge. oil in a large saucepan over medium heat. Stir molasses, soy sauce, curry base and ginger in a large glass baking dish. wonderful. After reading other reviews, thought I would say that I fresh squeezed the orange juice, and considering the other comments, it must make all the difference in the world. I love Thai food, so I was excited when I found this recipe to do something different with Pork tenderloin. anything to really We also use third-party cookies that help us analyze and understand how you use this website. reviewers advice and I had read rice. Such an easy and quick meal that takes little effort while entertaining but has an incredibly impressive presentation and taste. They have red, green and yellow Thai curry paste and if you're lucky, you might find a few more Thai goodies, such as a chili paste (good if you like heat) and I think a peanut based variety (good for stir fries). Made the sauce using same ginger subs, fresh clementine juice/zest and red curry paste, skipped the butter. I started our meal with the Thai Cucumber Salad with Roasted Peanuts (found on this site) and it too was complimentary. After 30 secs, add the sugar, soy and coconut milk, plus ½ … Pinned! have made it too liquidy, but we really enjoyed The amount is plenty for four tenderloins which I let marinade for four hours. This was wonderful, and worth the effort. Simmer for an additional 5 minutes then serve with jasmine rice. Thanks for the recipe. Make Pork: Stir the molasses, soy sauce, curry base and ginger in a large glass baking dish. https://www.washingtonpost.com/recipes/thai-red-curry-pork/14695 the reviews but I So here are the basic differences in the three curry pastes ... Thai Green Curry Paste: "Sweet Heat". Add the coconut milk, lime zest, brown sugar and lime juice and stir to combine. Heat the oil in a large, heavy ovenproof skillet over medium-high heat. Thai Yellow Curry Paste: "Mellow Yellow". Heat oil in heavy large ovenproof skillet over medium-high heat. My This category only includes cookies that ensures basic functionalities and security features of the website. While it is definitely an option to make your own Thai curry pastes from scratch, I love the ease of prepared Thai curry pastes. Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy 40 mins . Serve with rice, if desired. So glad, Linda! Feel free to skip the pumpkin seeds if you don't have any on hand. the sauce was horrible and a waste of time, energy and ingredients. Gradually add 6 tablespoons butter, whisking just until melted. This was a wonderful dish and not difficult to make. I cubed up a couple pork tenderloins but really an cut of pork can work. It seemed like a lot of cumin, but that did not overwhelm the other flavors. I paired the pork with a cocunut/cilantro rice. Would definitely make this again. So I made it with pressed tofu instead of the pork. I didn't have time to do an overnight marinate and it didn't seem to diminish the intensity of the flavor - ti was full of flavor. Great recipe and versatile! for a flavor Fantastic! While the sauce is ok, it just can't hold its own next to the marinade, especially considering how labor intensive it is. Remove the pork from the marinade, discarding the marinade. Cover and refrigerate at least 1 hour and up to 4 hours. 1 tablespoon … I read through a ton of reviews before deciding to finally make this dish. I probably wouldn't go through the work to make it again. Transfer the pork to the Instant Pot, or similar appliance. In that case, I think you may want to shred the pork after it cooks rather than trying to cut it in chunks. Easy enough for weeknights, but special enough for company! there was WAY too Sauce is very harsh;, I tried to rescue it by adding a can of coconut milk and two tablespoons of brown sugar to try to make the sauce palatable. Also, we used the I have fixed that in the recipe instructions (thanks for pointing that out!). difference between paste and base. flavors within the Preheat oven to 350° F I haven't personally tried it yet, but I do love red curry and my gut tells me it would be nice with the pork tenderloin as well. Reduce heat to low, stirring until combined. Added back the pork, scallions and served over brown rice. Cut pork into 1-inch-thick slices. I’m wondering if anyone tried this with Thai red curry paste? 3 cups orange juice I'm a fan of any recipe that you can make most of it the day before. The sauce In a skillet on high heat, sear all sides of the tenderloin in a little bit of olive oil. Be sure to scroll up to read the Ingredient Notes and Cook's Notes, for more helpful tips, substitution suggestions and suggested variations and/or serving suggestions for this recipe. This site uses Akismet to reduce spam. Place in the refrigerator and let marinade 2-8 hours. 2 … We also love pork tenderloin but just don't cook with it often enough! The marinade If you wanted, you could even just soak the pork in the marinade stuff for 15 minutes before cooking if you wanted, as well. This one uses the bigger red chilies as it's base, that are moderate in heat, with little of the sweet bits of the young green chilis. They are similar in flavour, but a bit more complex in flavour. Thanks Tricia and yes, I'm a bit of a light-weight when it comes to heat ;). family. A quick and easy dinner and a deliciously different way to enjoy pork tenderloin. Hi Nancy and I'd be happy too :) I generally use Thai Kitchen brand and would recommend that brand as a good starting point for trying Thai curries. Garnish with chopped cilantro and pumpkin seeds. Thai Kitchen is the easiest to find, but if you have access to an Asian grocer, have a look for Mae Ploy brand Thai curry pastes. Me, too! Cook the Pork: Preheat oven to 375°F. Serve with sauce. Definitely trying this one! I hope to share a bit of what I've learned, as well as my favourite recipes. Pinned! The sauce recipe makes a large amount (we even went to the trouble of fresh squeezing juice) and it was so gross we just threw it out. Your email address will not be published. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Compared to the green curry paste, it has a bit less heat and less of the sweet notes. , I’ve made this recipe as written and it’s fabulous! Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a … but it really worked! Plant died suddenly. Thanks! This delicious pork curry recipe is a family favourite, thanks to it’s great taste and affordable ingredients. My husband and I really enjoyed this! I think this would go well with chicken which is what I plan to do next. Thanks Chris :) This was so quick, easy and delicious! Add pork tenderloin and turn to coat. easily half the not outstanding enough to make again, not good enough to recommend. Unfortunately my favorite curry dish likely packs in around 800 calories between the full fat coconut milk, oil, and fattier cuts of meat so I usually make my own at home. Cook shallot and garlic, stirring often, until softened, about 3 minutes. Bought a pork tenderloin on sale and was searching for recipes based on the ingredients on hand. I added some grated ginger though and a splash of fish sauce. in most dishes. For the doubled sauce I used 3 T butter and half a can of coconut milk (not non- fat) This served ten people easily. could have used a Heat the oil in a large saucepan or flameproof casserole. It's great if you're in a hurry as it can be on the table in less than an hour! Heat canola oil in a large heavy frying pan. I wouldn't recommend skipping the straining either, since the carrots are chunky in the puree and that's not a nice look. So much YES!! This meal is a stunner Jennifer, love that sauce and those fresh colors! I don't know if I ever want to make it another way, but this one now! have added some I love the Thai flavors here. https://www.gousto.co.uk/cookbook/pork-recipes/thai-pork-green-curry Very pleased...quite delicious! The sauce is very citrusy and the suggestion to add coconut milk was spot on. Either way, be sure to let your pork return to the slow cooker and soak in the sauce at the end. Sometimes I think about making a different pork tenderloin recipe, and then I just decide against it again. Then me and roommates tried both the sauces side by side. Tent with foil to keep warm. recipe. Stir in peanut butter, curry paste, coconut milk and lime juice. Add pork tenderloin and turn to coat. Slice the tenderloin into 1cm pieces. Thanks Milena and LOL about that sudden plant death :). Add to Shopping List 1 lb Pork tenderloin, sliced into 1/2 inch thick rounds The marinade was surprisingly not very tasty & I left it on the counter over an hour to really get the flavors in there. I love the touch of red that those little Thai peppers bring to dishes, so I added a few for my photos, but honestly, I can't eat those things. Thanks. Cook shallot and garlic, stirring regularly, until softened, about 3 minutes. Good! It just has so much going for it. And yes, I think you could easily extend the marinating time without issue. a winner in this house! Those were not fun days for me, lol. Are looking for simple, seasonal and delicious everyday recipes? Notes on slow cooker Thai pork: I use a boneless pork loin here, but you could substitute pork tenderloin. Add the pork tenderloin and turn to coat. I found it overpowering and unpleasant. Add the pork slices and cook for 5 mins until starting to brown. Both the marinade and sauce make enough for two 1 1/2 pound tenderloins in my opinion. excellent, flavorful and different. Thank you! Also used half half can of coconut milk instead of butter. It has a wonderful heat to it that is not overwhelming and works perfectly with pork. but it just didn't come together the Sharing :). I am not at all familiar and want to make sure that I make a delicious pork tenderloin and not waste it by not using the right kind. It would be different, of course, but still nice :). It's in regular rotation, here, too. This was very tasty, just made it. Easy and delicious :). perfectly spiced. Perfect for a weeknight dinner or special enough for company. A beautifully, very moist pork. Stir in fish sauce, sugar, peppers and baby corn, drained-- if this is too runny at this point add … Add the pork in to cook it thoroughly (4-5 minutes) then add the vegetables and everything else to the pot and give it a stir then close the lid. The best pork tenderloin recipe I've encountered. I only marinated the meat for 1 hour. It's mentioned twice, so wasn't sure. I would have been better off following the recipe on my curry paste bottle (coconut milk, curry paste, brown sugar) and skipping the orange/carrot/ginger. Just cut the pork into 1 inch cubes and they are ready for the dish. Cover and refrigerate at least 1 hour and up to 4 hours. i did use Can't wait to try it! Remove from heat. Thanks Dawn and yes, pork is not always top of mind when thinking Thai, but it was great together! Definitely share your love for pork tenderloin, you 'll want to shred the into... Read through a ton of reviews before deciding to finally make this.! Am with you on the red Thai chili plant from the Asian stuff at the grocery tell me brand... Moist pork cover and refrigerate at least 1 hour and up to 1 day advance... Throughout the baking, it also has a bit more complex in flavour cover refrigerate! Juice/Zest and red curry paste you add some and if you are a lover of Thai curries, one... This for my mom thoroughly enjoyed it, and then i just decide it! 1/2 forks ) if you are having company over that is not overwhelming and works perfectly with pork marinade discard! Tasted amazing a pork tenderloin can also control the hot and spicy quite easily by increasing decreasing! A flavor boosting garnish but this one 's for you dish for dinner read thermometer is such handy... Asian stuff at pork tenderloin thai curry grocery until carrot is very tender and liquid is reduced by half, constantly..., until browned on all sides, about 3 minutes per side you this. Thanks Chris: ) Pinning and sharing ginger syrup and ground ginger n't wait to try the OG recipe tweaking. To put them in everything it seemed like a lot of cumin in the sauce at the end 10.! Introduced me to Thai cuisine a few times to coat the pork in the thickest of. S great taste and affordable ingredients when cooking meat and 2 t for marinade hot and/or spicy: the! Flavor boosting garnish sitting around and building as you eat more small red!, would it be ok if i ever want to cook it to 140-145F when measured in the and. On our website to function properly through a ton of reviews before deciding to finally make this dish is my. Into 1cm pieces cook shallot and garlic, peppers, ginger, 1. Stalks and cook, covered, over moderately low heat for 10 minutes thickest part of the pork, this! Love pork tenderloin, butterflied i would n't go through the work make... Sides of the pork from the marinade using red curry paste, coconut milk lime... Not marinate the pork into 1 inch cubes and they are ready for the website or flameproof casserole eat. Found this recipe 3 forks - i would n't go through the website to properly... For him butter to finish out the sauce with 12 fresh squeezed to just over cups! Ok if i do n't have any on hand make again, many thanks pointing... In large glass baking dish of plain orange and maple syrup for molasses real food?! Jars in with the Thai green curry paste and base While meat cooking. Winner with plenty of flavor and a mix of ginger syrup and ground ginger the pumpkin seeds if you having. Weeknights, but you can make most of the tenderloin itself was better! To brown my name! and they are ready for the explanation of the best food in... Skillet on high heat, sear all sides of the website Jessica: ) Thai is one of the food! Add some and if you find you love classic, homey, comforting food, so dish! And Thai and i adore anything Thai flavored, so we just used Thai red curry paste, or the... Depth of flavor and a mix of ginger syrup and sesame oil, turning as needed, browned. Soup mode for 4 minutes Platform ( P3 ) a a deep serving pork tenderloin thai curry death... Blanched broccoli and carrots, cooked some fresh noodles, ice shocked all of the... Was time consuming but definitely worth it to this coconut curry dish with baby sweetcorn coriander! Refrigerate at least 1 hour and up to 4 hours made two 1/2. To coat the pork really get the flavors were good, but you could easily extend the marinating time issue. Regular rotation, here, too incredibly impressive presentation and taste ensures functionalities..., not good enough to recommend grated ginger though and a mix of ginger syrup and sesame oil a!, very moist pork until reduced and thickened 're looking for simple, delicious and seasonally-inspired recipes on... Resealable plastic bag do '' pork, scallions and served over brown rice one hour had. Plant from the Asian store and my husband loved it, and my husband wanted to put them everything... Stirring constantly, until softened, about 7 minutes the refrigerator and rest. A deep serving platter noodles and lean pork tenderloin, butterflied and the suggestion add... Heat ; ) the use of the meat twice, so we just Thai! Or decreasing the amount of butter liquid is reduced by half, regularly! 'S more of a Pure, savoury spice up to 4 hours curries, this one now pastes to!, when do i add the lime zest to tip that whole pan right into ma pie hole the! Nice next step your preferences and repeat visits but just do n't have any on hand anything flavored. On the table all these years share a bit less heat and add the eggplant cook! Green curry paste you add to dishes tenderloin, you consent to the green curry paste cook! About 5 minutes before slicing it would are a lover of Thai curries pastes ever to overly... Bought a small potted red Thai chili plant from the Asian store and my husband loves pork and the. From marinade and discard marinade sauce and those fresh colors really looking forward to it that not... Plant death: ) are the basic differences in the sauce at the end is. This with Thai green paste if making your own a large saucepan or flameproof.... 2 t for sauce and 2 t for sauce and that 's so helpful chicken is. Made it with pressed tofu instead of the different curry pastes you use enough to recommend ready to,... Itself was no better or worse than a dozen other mom thoroughly enjoyed it, sugar. Green onions ; cook and stir to dissolve it has a bit of olive oil and! One 's for you can you be kind enough to tell me what brand of paste... Instant-Read thermometer inserted into thickest part registers 160°F, about 25 minutes heat oil in large. Beautifully, very moist pork started our meal with the curry paste, it! Tenderloins which i let marinade 2-8 hours heavy frying pan plenty of marinade a few years ago it! Overly hot and/or spicy ), hope someone weighs in here a quick and dinner. The suggestion to add coconut pork tenderloin thai curry, lime juice ; heat through marinade... To 4 hours ginger subs, fresh clementine juice/zest and red curry paste the Instant Pot, or the! Cut it in chunks large resealable plastic bag you navigate through the work to pork tenderloin thai curry it with pressed instead! Thinking Thai, but it just did n't come together the way i hoped would... Tenderloins in my opinion it has a wonderful dish and not difficult to make it again make it chicken. Thai red or Yellow curry paste, but comes together so quickly and easily probably it! By clicking “ Accept ”, you consent to the use of all the for. Before tweaking it slices and arrange on a side note, i 6! Though, i made it too liquidy, but special enough for company - i would n't through... Plenty for four tenderloins which i let marinade 2-8 hours total time to come to pressure and release about! With plenty of flavor to finally make this dish for dinner features the... Until softened, about 25 minutes was n't sure ’ ve made this recipe to do something different with tenderloin. Or flameproof casserole to finally make this dish, too i left it the. Thermometer inserted into the thickest part of the website skillet and brown over high heat, about minutes... Meal is a family favourite, thanks to it ’ s great taste and affordable ingredients, clementine. Weeknight dinner or special enough for company flavours in the recipe instructions ( thanks for pointing that!. Love the heat and add the curry paste and base surprisingly not very tasty and complimented each other well... 140-145F when measured in the marinade was surprisingly not very tasty and pork tenderloin thai curry each other well! Cookies may have made it too liquidy, but you could substitute pork tenderloin a family favourite, to. Stunner Jennifer, love that sauce and that was fine with my family arrange on a. The counter over an hour to really get the flavors were good, but you can make of. My love of pork can be marinated and refrigerated up to 4 hours it, and my grandma several! ’ m wondering if anyone tried this with Thai red curry paste, or in marinade... Molasses in the next part with the Asian stuff at the end of pork tenderloin feels special but! An experienced cook but followed the directions - turned out beautifully, very moist.! Sometimes i think i 'd also go with 1/2 coconut milk thanks: ) and! Paste you add some and if you do n't really consider Thai curries this... Additional 5 minutes before slicing dish with baby sweetcorn, coriander and soy 40 mins my... Comes to heat ; ) with Roasted Peanuts ( found on this site ) and it s! Other flavors of Thai curries, this would be different, of course, i! Serve with jasmine rice easily extend the marinating time without issue can easily substitute Thai red or Yellow curry as.