Thai Green Curry Pork
This recipe is similar to our Thai Green Curry Chicken.
Thai Green Curry Paste is available from several manufacturers; each has its own flavor and heat. We used Thai Kitchen brand in this recipe, which gave a mildly warm heat and good flavor.
1 pork tenderloin (about 1 pound (500g) cut into ¾ inch chunks
Salt and Pepper
2 tbsp. olive oil (divided)
2 medium zucchini, cut into ¾ inch chunks
3 tbsp. Thai green curry paste
1 14 ounce can coconut milk
2 tbsp. fish sauce
½ cup chopped fresh cilantro
1 tbsp. lime juice
- Pat the pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium high heat. Cook pork until well browned, about 3 minutes per side. Transfer pork to a dish and set aside. There should be bits of pork residue in the pan.
- Add the remaining oil to the pan and heat. Add zucchini and cook until browned, about 3 to 5 minutes. Transfer to the pork bowl and continue.
- Add curry paste to the empty skillet and heat until fragrant, about 30 seconds. Stir in coconut milk, fish sauce and sugar, scraping the browned bits from the pan. Bring to a simmer over medium heat and cook until sauce thickens, about 6 minutes.
- Add the pork and zucchini to the pan, with any juices, and cook until heated through, about 2 minutes. Remove from heat.
- Add cilantro and lime juice, stir and serve.
Serve with: Basmati rice, a small side salad, Pinot Grigio wine.
Source: Cooks Illustrated “30-Minute Suppers”, Summer 2011
Copyright © 2001-2012 by The Still Waters Group
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