Pork Tenderloin Thai Curry

Pork Tenderloin Thai Curry Recipe

Yield:

6 Servings

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 362
Fat 22 g
Satfat 14 g
Protein 27 g
Carbohydrate 15 g
Fiber 2 g
Cholesterol 74 mg
Sodium 653 mg

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

Preparation

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.

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.

November 2005
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