Pork Tenderloin Thai Curry

Pork Tenderloin Thai Curry
Photo by www.myrecipes.com

Ingredients

  • 2 medium zucchini, cut in bite-size pieces (2 1/2 cups)
  • 1 (1.75 oz.) packet red curry base
  • 2 ½ tablespoons light brown sugar
  • 1 (13.5 oz.) can Thai coconut milk (do not shake)
  • 2 tablespoons unsalted dry roasted peanuts, coarsely chopped
  • 1 large red bell pepper, cut in 3/4-inch pieces (3/4 cup)
  • 1 tablespoon vegetable oil
  • + 5 more ingredients
    • ½ cup water
    • Fresh cilantro sprigs
    • 2 medium onions, halved and sliced (1 1/4 cups)
    • 1 ½ tablespoons fish sauce
    • 2 (1 1/2-1 3/4 lb.) pork tenderloins, sliced crosswise 1/3-inch thick

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 ...

View full recipe at My Recipes

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