Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

gluten freemeat & poultry
Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

It’s rice fever over here in the Inspiralized kitchen. I got it bad.

You’ll tell me if I’m ever overdoing the rice or the noodles, right? I try to find a balance, but, man, this rice is just too good to keep under wraps.

Especially today’s recipe.

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

Hi, my name is Ali and I’m a nut butter addict.


I really, really, really love almond and peanut butter. Like, I-gained-15-pounds-in-college-because-I-ate-so-much-of-it. Most freshman gain the 15 from adjusting to cafeteria food, the alcohol intake, the late night pizza with dorm friends. 

Not I. I gained it from the peanut butter. Whenever almond butter stole the spotlight, I started devouring tubs in a couple days. I can’t be trusted.

Heck, it’s better than downing a Big Mac with a chocolate milkshake and a side of fries, right? We’ve all got our rationalizations. That’s mine! 

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

Anyway, I’ve seriously digressed. This peanut coconut red curry is the sweet potato rice’s best friend. The sweetness of the potato really comes out with the peanut butter. Thus, there’s no reason to add any sugar (although traditional recipes call for it) to the curry. 

I may be biased (on account of my aforementioned addiction to peanut butter), but this curry sweet potato rice might be the tastiest thing you eat all week. 

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

It’s got the perfect amount of sweetness, creaminess, smoothness and is packed with hearty flavor from the pork and bell peppers. Every bite melts in your mouth, especially since the sweet potato rice is so soft and fluffy.

Just start with a bed of sweet potato rice. 

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

Then, add a large spoonful of this curry with pork!

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

And…… dig in! 

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

Needless to say, peanut curries are my favorite and this will quickly become a new favorite of yours. My spider sense is tinglin’ on that one.

What do you think? Do you like seeing rice recipes? Have you tried any yet?

You can find this recipe on my Pinterest board, here: 

Follow Inspiralized’s board Spiralized Rice on Pinterest.

Inspiralized eBook Update

Unfortunately, my eBook will no longer be available for purchase as of Saturday, March 22nd so if you haven’t purchased it yet (and have been meaning to), now’s your chance.

In light of all this, I’m offering my final eBook discount code, valid today through Friday. Enter “GOODBYE35” upon checkout to receive the discount off the $9.99 eBook. 

For more information and to purchase the eBook, click here.

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Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

Yields 3

15 minPrep Time

20 minCook Time

34 minTotal Time

Save RecipeSave Recipe


  • 1 tbsp coconut oil (or vegetable oil)
  • 1 garlic clove minced
  • ¼ tsp minced ginger
  • 1/3 cup minced green onions
  • 1 red bell pepper, sliced into strips
  • 2 boneless pork tenderloins, sliced into ½-inch strips
  • ¼ cup peanut butter
  • 1/4 cup Thai red curry paste
  • 1 can coconut milk
  • ¼ cup chicken broth
  • 1 tbsp fresh cilantro leaves
  • 2 cups sweet potato rice*


  1. Place a large skillet over medium heat and add in the oil. Add in the garlic and ginger and cook for 30 seconds. Then, add in the onions. Let cook for 1 minute and then add in the pork slices. Cook the pork for about 5 minutes until it starts to brown. Remove the pork and add in the red bell pepper slices. Let cook for 3 minutes and then put the pork back into the skillet.
  2. Add in the peanut butter and curry paste. Stir to combine and then add in the coconut milk and chicken broth. Toss to combine, cover the skillet and let simmer for 10 minutes, stirring occasionally. After 10 minutes, uncover and let simmer for 5 more minutes.
  3. Once done, remove the cover and stir in the cilantro. Remove from heat and transfer to a serving bowl. Serve alongside the sweet potato rice. Enjoy!


*To make the sweet potato rice, spiralize a large sweet potato (peel first). Place the noodles into a food processor and pulse until made into rice-like bits. Place in a large skillet with 1/2 cup chicken broth and let simmer for 5-7 minutes or until sweet potato fluffs up and softens like rice.

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

Thai Pork & Peanut Coconut Red Curry with Sweet Potato Rice

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meg94 says:
Yum! Going to try "rice" next week!!
JessA says:
Oh man, this looks fantastic! I'm crazy about butternut squash rice! I haven't tried sweet potato rice yet- it's on my to-do list!
Thank you! Hope you try it!
Carrie says:
This looks delicious! Thanks!
This looks AMAZING. I have a sweet potato on my counter right now that has plans to go into a baked good but now I'm thinking I should just scrap that and make this instead. :)
Pam says:
How much soy sauce do you recommend? I don't see it on the ingredients list. Also, are sweet potato rice and butternut squash rice interchangeable to some degree? Curries go fabulously with butternut squash, but wanted to know your thoughts on that. Thanks -- looks fabulous!
Sorry, the soy sauce was a typo! There's no soy sauce in this! Butternut squash rice and sweet potato rice both have different flavors and slightly different textures. This would definitely work well with butternut squash.
Lorna R. says:
Oh my! Does this look tasty! I can almost smell it just from looking at that scrumptious picture! I cannot wait to try this out when my spiralizer arrives! Also, i will definitely be purchasing the ebook asap before its gone in 2 days. Thank you again Ali for your wonderful ideas & efforts. You truly do have a gift. I do have one question though. The directions mention soy sauce but it is not listed in the ingredients. How much should we use for this size recipe? I hate to point out a possible mistake (or maybe i overlooked it myself) but i really want to get this recipe down correctly. Again Ali, you certainly are talented & creative. Thanks for sharing your gifts with the world!
Sorry, the soy sauce was a typo! There's no soy sauce in this!
Joanne says:
I've gained quite a few pounds from over-consumption of nut butters! How are they just SO GOOD. I especially love them in savory meals, like this curry! Can't wait to try sans pork.
Anonymous says:
Just tried this tonight and was delicious! However, the "sweet potato" in the photo looks more like a yam? Sweet potatoes are still whiteish. We had sweet potato, not a yam and it was very good.
Dawn says:
Coconut oil or olive oil? I'm in the middle of making this and am now confused.
Any oil - coconut or vegetable, preferably!
Anonymous says:
Just had this for dinner tonight. Delish! Thanks for the creative recipes. I am having fun with m spiralizer :)
ruth says:
My husband is very easy to cook for, but he went WILD over this! Last wk I got my new little food processor (got it from the link on this 'site!) - this is the first time I've used and it worked out great (divided the spiralized sweet potato into 3 portions to chop in the f.p.). Yesterday I also picked up the stuff for your beet rice/wanut dish - I'll be making it soon. Thanks for everything you put into this website, Ali ~ ruth
dmmsquared says:
Ali, this was AWESOME!!! Used chicken instead of pork because that's what I had, but WOW!!! Loved the flavor combination of the sweet potatoes and the spicy red curry and peanut butter. Hubby barely spoke during dinner so that meant he really liked it.
Anonymous says:
What's the weight of 2 tenderloins? To me a tenderloin is a biggish piece of meat that's about a pound or so each but obviously that's not what you mean here.
Stephanie says:
Can I make the rice by chopping the veggies noodles? I don't have a food processor!
kmka says:
How much pork? I have 4 boneless pork chops (tenderloin cuts). That seems about right but not sure from the recipe. thanks!
kmka says:
I can't wait to make this tonight. I do have one more question -- sorry! Is there a reason for removing the pork after browned, when you are adding the red bell pepper?
Missy Hilty says:
This recipe was fantastic! My first time making spiralized rice, it was super easy and delish!!
Julie says:
This is a keeper. Made a couple of substitutions - basil instead of cilantro, cauliflower rice instead of sweet potatoes and added in a bunch of chard with the basil. Yummy
Kathleen says:
I made this last week and WOW - I loved it! I substituted the red curry for green (I like a kick, and it's what I had in the house.) It came out awesome. Will definitely be making this again!
Meaghan says:
So happy to hear you loved the recipe!!
pattie says:
Omg tried this tonight. I think ive found my new go to regular curry. So so yum and the best thing? Made extra for the next two nights. Awesome recipe
M Flaherty says:
How many servings is this? Any idea of the calorie count? Thanks.
Gary says:
I wouldn’t follow a website or try recipes if she didn’t have the courtesy to respond to posts. Just rude.
Meaghan says:
Hi Gary! It's great to hear from you. Was there a specific question you had that I could help you with?

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