Thai Pork and Cashew Red Curry

Anytime I go out to a Thai restaurant I face a dilemma. I know that I will get a curry dish, but struggle to decide whether it will be a green curry or red curry. Both are delicious and each have their own unique flavour.

Generally, I prefer green curry with chicken and red curry with seafood. Mussels in a red curry sauce is just incredible. For this dish, pork is the protein and the rich flavour of  of a red curry sauce works perfect with this cut of meat.

I cubed up a couple pork tenderloins but really an cut of pork can work. Just cut the pork into 1 inch cubes and they are ready for the dish. While I included zucchini, carrots, peppers and onions in this recipe, there are so many options for vegetables that be used.

Thai Pork and Cashew Red Curry-2

This dish is super simple to make and tastes as good as any restaurant red curry. While I know some people make their own red curry paste, I personally find it easier to use store-bought and the taste is just amazing. A jar of red curry paste and a couple cans of coconut milk stored on a shelf in the pantry is a must for me. That way any time the craving hits me, I can make this dish.

Thai Pork and Cashew Red Curry

If you are looking for some other recipes with nuts, check out these!

Thai Pork and Cashew Red Curry

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Tender pork tenderloin, zucchini, carrots, pepper and onion in creamy Thai red curry sauce. Delicious recipe topped with toasted cashews. Made with coconut milk and curry paste
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people


  • 2 tbsp oil
  • 1 onion , diced
  • 1 green pepper , cored and diced
  • 2 pork tenderloins , cut into 1 inch chunks
  • 2 medium zucchini , cut into small chunks
  • 2 cups baby carrots , cut into small chunks
  • 3 tbsp Thai red curry paste
  • 1 1/2 cups water
  • 1 can coconut milk
  • 3 tbsp brown sugar
  • 1 lime , juiced
  • 1 cup toasted cashews
  • cooked rice


  • Heat oil in a dutch oven or large pot on medium heat. Add the onion an pepper and cook until fairly tender, about 5 minutes. Add in the pork tenderloins and cook for about 10 minutes stirring occasionally so they are cooked on all sides.
  • Add the chopped zucchini and baby carrots.
  • In a small bowl, dissolve the red curry paste in the water. Pour into the dutch oven.
  • Bring to a boil and reduce to a simmer. Continue to cook for about 10-15 minutes, stirring occasionally.
  • Stir in the coconut milk and lime juice and cook for another 15 minutes or so.
  • Serve on cooked rice. Top with toasted cashews.

Thai Pork and Cashew Red Curry


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