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Pork Tenderloin Thai Curry

  • 6servings
  • 362calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 medium onions, halved and sliced (1 1/4 cups)

  3. 1 large red bell pepper, cut in 3/4-inch pieces (3/4 cup)

  4. 2 medium zucchini, cut in bite-size pieces (2 1/2 cups)

  5. 1 (1 3/4 oz.) packet red curry base

  6. 2 1/2 tablespoons light brown sugar

  7. 1 1/2 tablespoons fish sauce

  8. 1 (13 1/2 oz.) can Thai coconut milk (do not shake)

  9. 1/2 cup water

  10. 2 (1 1/2-1 3/4 lb.) pork tenderloins, sliced crosswise 1/3-inch thick

  11. 2 tablespoons unsalted dry roasted peanuts, coarsely chopped

  12. Fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  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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