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.
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.