Pork Tenderloin Thai Curry

Name: Pork Tenderloin Thai Curry
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 50 grams packet red curry base; 1 sprig Fresh cilantro; 383 grams Thai coconut milk (do not shake); 2 Tbsps unsalted dry roasted peanuts, coarsely chopped; 2 Tbsps fish sauce; 3 Tbsps light brown sugar; 296 milliliters medium onions, halved and sliced; 1 kilograms pork tenderloins, sliced crosswise 1/3-inch thick; 1 large red bell pepper, cut in 3/4-inch pieces (3/4 cup); 1 Tbsp vegetable oil; 118 milliliters water; 2 mediums zucchini, cut in bite-size pieces (2 1/2 cups)

Pork Tenderloin Thai Curry

The recipe Pork Tenderloin Thai Curry could satisfy your Asian craving in around 25 minutes. This gluten free and dairy free recipe serves 6. One portion of this dish contains roughly 52g of protein, 26g of fat, and Head to the store and pick up vegetable oil, zucchini, bell pepper, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It works well as a main course.

Instructions

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.

Ingredients you will need

Coconut Milk

Brown Sugar

Fish Sauce

Zucchini

Peppers

Onion

Curry Powder

Water

Base

Cooking Oil

Equipment you will use

Sauce Pan

Add sliced pork, return to a simmer over medium-low heat and cook, stirring occasionally, until pork is just cooked through, about 8 minutes.

Ingredients you will need

Pork

Sprinkle peanuts on top and garnish with cilantro sprigs.

Ingredients you will need

Cilantro

Peanuts

Equipment

Sauce Pan

Ingredients

Servings:

50grams

packet red curry base 1sprig

Fresh cilantro 383grams

Thai coconut milk (do not shake)2Tbsps

unsalted dry roasted peanuts, coarsely chopped 2Tbsps

fish sauce 3Tbsps

light brown sugar 296milliliters

medium onions, halved and sliced 1kilograms

pork tenderloins, sliced crosswise 1/3-inch thick 1large

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

vegetable oil 118milliliters

water 2mediums

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

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Vina Cobos Bramare Uco Valley Malbec with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.