Overhead shot of Red Curry Coconut Rice with Pork in a bowl topped with red pepper slices.

Red Curry Coconut Rice with Pork

"Rev Up Your Rice!" Recipe Contest Finalist- Angela Buchanan

  • Servings


  • 1 cup canned coconut milk
  • 2-3 teaspoons Thai red curry paste
  • 1 tablespoon canola oil
  • 1 pound pork tenderloin, trimmed, cut into ½ inch slices
  • 1 teaspoon salt
  • 2 cups fresh pineapple, diced or 1 (20-ounce) can pineapple tidbits, drained
  • 4 cups cooked long grain white rice
  • ½ cup fresh basil leaves, chopped
  • red bell pepper, sliced (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 520
  • Total Fat 20g
  • Cholesterol 75mg
  • Sodium 650mg
  • Carbohydrates 56g
  • Dietary Fiber 3g
  • Protein 30g