Thai Coconut Pork Curry

Ingredients

• 1 tablespoon of olive oil
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 1 red bell pepper, cut into thin strips
• 1 pound of pork tenderloin, cut into 1-inch cubes
• 3 tablespoons of Thai red curry paste
• 1 can of coconut milk
• 1/2 cup of chicken broth
• 2 tablespoons of fish sauce
• 1/4 cup of chopped cilantro

Directions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until the onion is softened, about 3 minutes.
3. Add the bell pepper and pork and cook until the pork is no longer pink, about 5 minutes.
4. Stir in the curry paste and cook for 1 minute.
5. Add the coconut milk, chicken broth, and fish sauce and bring to a simmer.
6. Reduce the heat to low and simmer for 10 minutes.
7. Stir in the cilantro and season with salt and pepper to taste.
8. Serve with steamed jasmine rice.

Interesting Facts

• This Thai Coconut Pork Curry is a great way to use up leftover pork tenderloin.
• Curry paste is a blend of spices and herbs that usually includes red chili, garlic, and galangal.
• Coconut milk is a rich and creamy dairy-free alternative to conventional milk.
• Fish sauce is a salty condiment made from fermented fish.