Pork Tenderloin Thai Curry Recipe
Ingredients
| Safflower oil | 1 1/2 Tablespoon | |
| Onions | 2 Medium, halved | |
| 1 large red bell pepper, cut into 3/4-inch dice | ||
| Curry package | 1 | |
| Light brown sugar | 2 1/2 Tablespoon | |
| Fish sauce | 1 1/2 Tablespoon | |
| Coconut milk | 1 Can (10oz) | |
| 2 pork tenderloins (1 1/2 to 1 3/4 pounds total), sliced crosswise 1/3 inch thick | ||
| Broccoli package | 1 , frozen | |
Directions
1. In a 4-quart saucepan over medium-high heat, heat oil. Add onions, pepper, and red curry base and cook, stirring, 3 minutes. Stir in brown sugar and fish sauce. Scoop the creamy top off the coconut milk and combine with 1/2 cup water in a small bowl. Add mixture to saucepan.
2. Add sliced pork and cook, stirring, 4 minutes. Add thawed broccoli and cook, stirring, until broccoli is hot and pork is just cooked through, 1 to 2 minutes more.
2. Add sliced pork and cook, stirring, 4 minutes. Add thawed broccoli and cook, stirring, until broccoli is hot and pork is just cooked through, 1 to 2 minutes more.
Chef
.jpg)
