Coconut Red Pork Curry
Serves 4
Time 40 min
Serve this spicy curry with a simple cucumber salad and pita or naan bread. We use red curry paste here, but feel free to experiment with your favorite blends.
Special Diets:
Ingredients
- 1 (1.0-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
Method
Preheat the oven to 350°F.
Rub tenderloin with 1 1/2 teaspoons of the curry paste.
Heat oil in an ovenproof skillet over high heat.
Add pork and brown on all sides, about 4 minutes.
Transfer skillet to oven and bake until thermometer inserted into pork registers 155° F, about 15 minutes.
Remove from oven and let pork rest 5 minutes.
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.
Nutritional Info:
Per serving: 320 calories (160 from fat), 18g total fat, 8g saturated fat, 75mg cholesterol, 180mg sodium, 10g carbohydrates (4g dietary fiber, 3g sugar), 26g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1 (1.0-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