- 1 (1-pound) pork tenderloin
- 1 1/2 teaspoon plus 2 tablespoons red curry paste, divided use
- 1 tablespoon canola oil
- 2/3 cup coconut milk
- 1 cup vegetable broth
- 2 tablespoons chopped basil
- 1 package frozen haricots verts
Meanwhile, in a medium saucepan blend remaining curry paste and about half of the coconut milk and mix until smooth. Add remaining coconut milk and vegetable broth. Simmer about 5 minutes until slightly thickened. Stir in basil. Prepare haricots verts according to package directions. Pour warm sauce over thin slices of pork and a serving of beans on each plate.
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