Thai Red Curry Pork with Coconut Rice
From luisascatering 13 years ago
- 30 minutes to make
- Serves 4
I defrosted a couple pork tenderloins this morning, one for tonight's dinner. I also had some ripe mango so I decided to do a Thai inspired dish. The mango salad is just sliced fresh mango, fresh mint, roasted peanuts and fresh lime juice. Read more Everything was so flavorful and so easy to make - it's a keeper :-) See less
Ingredients
- For pork: shopping list
- 1 pork tenderloin, as thinly sliced as you can (helps to freeze it for an hour) shopping list
- Thai dry rub, to taste shopping list
- ½ inch piece fresh ginger, crushed and minced shopping list
- 1 large clove garlic, peeled, crushed and minced shopping list
- fish sauce, to taste shopping list
- juice of ½ a lime shopping list
- tamari soy sauce, to taste shopping list
- 1 tablespoon brown sugar shopping list
- canola oil, to sear meat shopping list
- ~ shopping list
- Sauce: shopping list
- 1 inch piece ginger, crushed and minced shopping list
- 1 large shallots, peeled and thinly sliced shopping list
- 1 tablespoon shrimp paste shopping list
- 1 tablespoon Thai red curry paste shopping list
- tamari soy sauce, to taste shopping list
- 1 tablespoon (wet) tamarind puree shopping list
- 1-2 tablespoons brown sugar shopping list
- 1 cup organic coconut milk shopping list
- ¼ cup fresh cilantro (or basil, or mint) chopped shopping list
- ~ shopping list
- handful of green beans, ends trimmed, cut in thirds, blanched shopping list
- ~ shopping list
- serve with: coconut jasmine rice and mango, mint and peanut salad shopping list
How to make it
- Heat 1 tbsp oil in a skillet/wok over high heat until almost smoking. Add the marinated pork and fry until browned. Remove from pan into a bowl and set aside.
- Put the ginger and shallots in the same skillet/wok and saute for 2 minutes. Add the shrimp paste, red curry paste and tamarind puree. Stir for another minute.
- Add the coconut milk, brown sugar and tamari sauce and bring to a boil (sauce should thicken slightly). Add back the pork and blanched beans and simmer for 5 minutes. Finish with the cilantro.
- Serve over coconut jasmine rice and side of mango salad.
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