Pork Tenderloin Thai Curry

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

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.