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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.
Ingredients
  • 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
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.

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.
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  • 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