This recipe for Pork Fillet Steak salad with Thai Red Curry Dressing offers a quick, healthy, and flavorful meal that takes advantage of vibrant Thai-inspired ingredients. Pork scotch fillet is seared to perfection, layered with a fresh salad of green oak lettuce, cucumbers, capsicum, and herbs, and finished with a deliciously creamy red curry dressing. It’s a light and refreshing dish, perfect for those who want something nutritious but packed with bold flavors.

The combination of Thai red curry paste and coconut cream provides a rich, slightly spicy, and aromatic dressing, while the fresh herbs and vegetables add a burst of color and texture. This dish is not only quick and easy to prepare—ready in about 20 minutes—but it also offers a balanced meal with plenty of lean protein and healthy fats. Let’s dive into the details of the ingredients and preparation steps that make this dish shine.

Why We Love This Pork Fillet Steak with Thai Red Curry Dressing Recipe

Pork is a versatile and flavorful protein, and when paired with the bold, complex flavors of Thai red curry paste, it becomes the star of this dish. Red curry paste is known for its vibrant combination of red chilies, lemongrass, galangal, garlic, and spices, which come together to create a perfect balance of heat, sweetness, and savory depth. When mixed with coconut cream, the red curry dressing takes on a smooth and creamy consistency that perfectly complements the freshness of the salad.

What makes this recipe especially appealing is its simplicity. The pork fillet is marinated in curry paste, pan-fried, and served with a salad of fresh vegetables and herbs. The coconut curry dressing brings everything together with a delightful fusion of flavors. This meal is great for busy weeknights when you want something healthy but don’t want to sacrifice flavor or complexity.

Ingredients Breakdown to best Thai-style pork salad with red curry dressing

Here’s a closer look at the ingredients and what each brings to the dish:

• Pork Scotch Fillet Steak (500g): Pork scotch fillet is a cut known for its tenderness and flavor. It’s lean, with just enough fat marbling to keep it juicy during cooking. The pork is enhanced with red curry paste and quickly seared in peanut oil for a perfect golden crust.
• Red Curry Paste (1/3 cup or 100g): The red curry paste is the flavor backbone of this recipe, delivering aromatic heat and depth to both the pork and the dressing. It’s a staple in Thai cuisine, made from red chilies, garlic, lemongrass, galangal, and a variety of spices.
• Peanut Oil (1 tbsp): Peanut oil is used to sear the pork. Its high smoke point and mild nutty flavor make it ideal for pan-frying meat.
• Coconut Cream (1/2 cup or 125ml): Coconut cream adds richness to the dressing, balancing out the spiciness of the red curry paste and creating a luscious, creamy texture.
• Green Oak Leaf Lettuce: The soft, tender leaves of green oak lettuce make a perfect base for the salad, providing a crisp and fresh contrast to the rich flavors of the pork and dressing.
• Red Capsicum (1, seeded and thinly sliced): Sweet and crunchy, red capsicum adds a vibrant color and refreshing texture to the salad. It also brings a subtle sweetness that complements the spiciness of the dressing.
• Baby Cucumbers (4, thinly sliced lengthways): Known for their mild flavor and crunchy texture, baby cucumbers help balance the richness of the pork and the creaminess of the dressing, adding freshness to the dish.
• Fresh Basil Leaves (1/2 cup): Basil contributes a fragrant and slightly peppery taste that elevates the freshness of the salad. Its strong aroma complements the Thai flavors in the curry dressing.
• Coriander Leaves (1/3 cup): Coriander (cilantro) adds a bright, citrusy note that pairs perfectly with the red curry flavors. If you’re not a fan of coriander, you can substitute it with parsley or mint.
• Red Onion (1, thinly sliced): The sharp, slightly sweet flavor of red onion provides a pleasant contrast to the creamy coconut dressing and helps round out the salad’s texture.
• Long Red Chilli (optional, sliced): For those who enjoy a bit more heat, sliced red chilli can be added as a garnish. It brings an additional layer of spiciness that can be adjusted according to your taste preferences.

Step-by-Step Method to preparing Thai-style pork salad with red curry dressing

Step 1: Prepare the Pork

Start by spreading half of the red curry paste over the pork scotch fillet steaks. This will marinate the pork and infuse it with the bold, aromatic flavors of the curry paste. Heat peanut oil in a medium frying pan over medium-high heat. Once the oil is hot, add the pork to the pan. Cook the pork for about 4 minutes on each side or until it is browned and cooked through to your liking. The goal is to achieve a nice sear on the outside while keeping the inside tender and juicy. After cooking, transfer the pork to a plate and cover it with foil. Let it rest for 5 minutes to allow the juices to redistribute, ensuring the meat stays moist. Once rested, slice the pork into thin pieces.

Step 2: Make the Coconut Curry Dressing

While the pork is resting, prepare the dressing by whisking together the remaining red curry paste and coconut cream in a small bowl. This dressing will be both creamy and slightly spicy, with the richness of the coconut cream balancing out the heat from the curry paste. Whisk until the dressing is smooth and well combined. Taste and adjust seasoning if necessary.

Step 3: Assemble the Salad

On a large serving platter, arrange the green oak lettuce leaves to form the base of the salad. Scatter the thinly sliced red capsicum, baby cucumbers, and red onion over the lettuce. Add the basil and coriander leaves for a burst of fresh, herbal flavor. Next, arrange the sliced pork fillet on top of the salad. If you like a bit of heat, sprinkle the sliced red chilli over the top.

Step 4: Dress and Serve

Drizzle the coconut curry dressing over the salad, ensuring that each component is coated with the flavorful sauce. The dressing not only adds richness but also ties all the ingredients together with its creamy, spicy notes. Serve the salad with lime wedges on the side for an extra burst of zesty freshness. The acidity of the lime will complement the richness of the coconut cream and enhance the overall flavor profile of the dish.

Recipe Notes and Tips

• Resting the Pork: Resting the pork for 5 minutes after cooking is crucial as it allows the juices to settle, ensuring that the meat stays tender and moist when sliced.
• Lime Wedges: Serve lime wedges on the side for an extra burst of tangy flavor. A squeeze of lime over the salad adds a refreshing brightness that cuts through the richness of the pork and dressing.
• Chilli Heat: If you prefer a spicier dish, feel free to leave the seeds in the chilli or add more sliced chilli to the salad. Alternatively, you can serve chilli on the side for guests to add as desired.

Nutritional Information (Per Serving)

• Energy: 1895 kJ (453 cal)
• Protein: 35.9g
• Total Fat: 28.6g
• Saturated Fat: 11.0g
• Carbohydrates (Total): 13.1g
• Sugars: 5.0g
• Sodium: 926.2mg

This Pork Fillet Steak with Thai Red Curry Dressing is a delicious and healthy option for any night of the week. The combination of seared pork, fresh vegetables, and herbs, all brought together with a rich and aromatic coconut curry dressing, creates a flavorful and satisfying meal that’s both nutritious and easy to prepare. Whether you’re cooking for family or entertaining guests, this dish is sure to impress.

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