Pork Tenderloin Thai Curry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 tablespoon vegetable oil |
2 medium onions, halved and sliced (1 1/4 cups) |
1 large red bell pepper, cut in 3/4-inch pieces (3/4 cup) |
2 medium zucchini, cut in bite-size pieces (2 1/2 cups) |
1 (1.75 oz.) packet red curry base |
2 1/2 tablespoons light brown sugar |
1 1/2 tablespoons fish sauce |
1 (13.5 oz.) can thai coconut milk (do not shake) |
1/2 cup water |
2 (1 1/2-1 3/4 lb.) pork tenderloins, sliced crosswise 1/3-inch thick |
2 tablespoons unsalted dry roasted peanuts, coarsely chopped |
fresh cilantro sprigs |
Directions:
1. Heat oil in a 4-quart saucepan, add onions, peppers, zucchini and red curry base and cook, stirring, for 3 minutes. Stir in brown sugar and fish sauce; scoop creamy top off coconut milk (about 1 cup) and add to onion mixture with water. (Discard clear liquid in bottom of can or reserve for other use.) Bring to a simmer.
2. Add sliced pork, return to a simmer over medium-low heat and cook, stirring occasionally, until pork is just cooked through, about 8 minutes. Sprinkle peanuts on top and garnish with cilantro sprigs.
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