Thai Red Curry Pork with Zucchini Noodles
One of my all time favorite comfort foods after a long hard day is a steaming bowl of spicy Thai curry. I love the creaminess from the coconut and complex spice of the curry sauce. 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. This version using zucchini noodles and lean pork tenderloin has quickly become my go-to and it's made even better by the fact that I can cook the whole dish in under 30 minutes. It also makes killer leftovers. A few weeks ago with tofu which is also really delicious! It was so good in fact, I needed to try it out with pork.
One of my all time favorite comfort foods after a long hard day is a steaming bowl of spicy Thai curry. I love the creaminess from the coconut and complex spice of the curry sauce. 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. This version using zucchini noodles and lean pork tenderloin has quickly become my go-to and it's made even better by the fact that I can cook the whole dish in under 30 minutes. It also makes killer leftovers. A few weeks ago with tofu which is also really delicious! It was so good in fact, I needed to try it out with pork.
- 1 garlic clove minced
- 1/4 cup cilantro
- 4 green onions diced
- 1/2 cup low sodium chicken broth
- 1 lime
- 1 tsp ginger minced
- 1 strips
- 4 zucchini
- 1 tbsp coconut oil (or vegetable oil)
- 2 cups broccoli florets (small florets)
- 1.33 lbs lean pork tenderloin sliced into 1/2 inch strips
- 1/4 cup thai red curry paste
- 1 cup canned light coconut milk
- Carbohydrate 14.2990126923077 g
- Cholesterol 0.315 mg
- Fat 14.0746096153846 g
- Fiber 4.41074997246265 g
- Protein 6.37354769230769 g
- Saturated Fat 13.0524496153846 g
- Serving Size 1 1 serving (541g)
- Sodium 637.7045 mg
- Sugar 9.88826271984504 g
- Trans Fat 0.561620000000001 g
- Calories 214 calories
Step-by-step
- Using a spiralizer or vegetable peeler, make the zucchini noodles.
- Heat the coconut oil over medium-high heat in a skillet.
- Add the garlic, ginger, and green onions. Cook for 2 minutes, stirring often, until fragrant.
- Add the pork and cook for 4-5 minutes until cooked through and browned. Remove and set aside.
- Add the red peppers and broccoli and cook for 3-4 minutes until just tender. If needed, add a touch of water to prevent burning.
- Add the red curry paste, coconut milk, and chicken broth. Stir together.
- Add the zucchini noodles and pork. Cover and simmer for 5 minutes.
- Serve with cilantro and fresh lime juice.
My Go-To 30-Minute Thai Red Curry
As a busy working mom, finding time to cook healthy and delicious meals can feel like a monumental task. But let me tell you, this Thai Red Curry Pork with Zucchini Noodles is a game-changer. It’s quick, it’s flavorful, and it satisfies my craving for those rich, creamy Thai curries without the guilt of a high-calorie takeout version. I used to indulge in those 800-calorie restaurant curries, laden with coconut milk and fatty meats. But those days are over! My version uses lean pork tenderloin and zucchini noodles, making it a lighter, healthier alternative that’s still incredibly satisfying. The best part? It’s ready in under 30 minutes!
This recipe is my answer to weeknight dinners. The vibrant colors alone make it feel special, but the taste is even better. The combination of spicy red curry paste, the subtle sweetness of the zucchini noodles, and the savory notes of the pork create a symphony of flavors that dance on your palate. And don't even get me started on the leftovers! They're just as delicious the next day, making this a perfect meal-prep solution too. Honestly, it's the kind of recipe you'll find yourself making again and again. The process is so simple, even a beginner cook can master it. And the results are impressive enough to serve to guests – you'll be surprised how quickly this recipe earns rave reviews.
Beyond the Speed and Health Benefits: The real magic of this dish is its versatility. I originally made this with tofu, and it was fantastic. The zucchini noodles provide a light and refreshing contrast to the richness of the curry, preventing it from being too heavy. The lean pork adds a nice protein boost. You could easily adapt this recipe to suit your dietary preferences. Try adding different vegetables, such as bell peppers or snap peas, or experimenting with other proteins like chicken or shrimp. The possibilities are endless! I’ve even considered adding some shrimp to the leftovers to really add another element to the meal. You can adjust the amount of curry paste to control the spice level, making it perfect for everyone from mild-mannered eaters to spice aficionados.
Serving Suggestions: I like to garnish my Thai Red Curry with a sprinkle of fresh cilantro and a squeeze of lime juice for extra brightness. The acidity of the lime cuts through the richness of the coconut milk, creating a perfect balance of flavors. You could also serve it with a side of brown rice or quinoa for a more substantial meal. But I honestly find the zucchini noodles are enough, and leave me feeling satisfied without any bloat. It's perfect for those days when you want something both hearty and refreshing.
A Recipe for Any Occasion: Whether you’re a busy professional, a stay-at-home parent, or simply someone who appreciates a delicious and healthy meal that doesn't require hours in the kitchen, this Thai Red Curry Pork with Zucchini Noodles is a must-try. It’s the perfect recipe for a weeknight dinner, a casual lunch, or even a light weekend meal. It's truly a recipe that transcends any lifestyle, as it is both delicious and flexible. I really hope this recipe helps you create some amazing moments at the table for yourself and your family.
Ingredients List: (Note that this list is a reminder, please see the original recipe for full details and measurements.)
- Lean pork tenderloin, sliced into strips
- Zucchini
- Broccoli florets
- Thai red curry paste
- Light coconut milk
- Low-sodium chicken broth
- Garlic
- Ginger
- Green onions
- Cilantro
- Lime
- Coconut oil or vegetable oil
