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Pork Thai Red Curry

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Pork Thai Red Curry
alarm
Total Time:
50 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageOriginal Recipe Marinated Fresh Pork Loin Filet
1
Smithfield Original Recipe Boneless Loin Filet
1
2 Tablespoons
Olive oil
2 Tablespoons
1/2
Small white onion, chopped
1/2
4 Cloves
Garlic, minced
4 Cloves
2 Teaspoons
Fresh ginger, finely grated
2 Teaspoons
1 Cup
Red peppers, sliced in strips
1 Cup
2 Tablespoons
Thai red curry paste
2 Tablespoons
1 Cup
Chicken stock
1 Cup
1 Cup
Tomatoes, diced
1 Cup
1 14-ounce can
Coconut milk, full fat
1 14-ounce can
6
Fresh lime leaves
6
1 Tablespoon
Fish sauce
1 Tablespoon
1 Tablespoon
White sugar
1 Tablespoon
8-10
Fresh basil leaves
8-10
1 Cup
Jasmine rice, cooked per packaging instructions
1 Cup

Directions


  1. Place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into 1/4” slices

  2. Heat large skillet with one tablespoon of oil. Put in sliced pork. Cook each side 3 min. Remove and place in bowl

  3. Put another tablespoon of oil in hot skillet. Add chopped onions, stirring frequently for about 5 minutes. Put in garlic and ginger and stir for another minute. Add peppers to the skillet, stirring occasionally for 5 minutes. Next, add curry paste and cook for about 2 minutes, stirring frequently and making sure all ingredients are intermingling. Add chicken stock and stir to dissolve paste. Simmer rapidly for 3 minutes over medium heat

  4. Put tomatoes, coconut milk, lime leaves, fish sauce, and sugar into the skillet, stirring everything together. Add in sliced pork, reduce heat to low, and simmer another 8-10 minutes. Remove from heat and add basil leaves to the skillet

  5. Spoon curry into bowls and serve with rice

For the Love of Meat

Ingredients


1
Smithfield Original Recipe Boneless Loin Filet
1
2 Tablespoons
Olive oil
2 Tablespoons
1/2
Small white onion, chopped
1/2
4 Cloves
Garlic, minced
4 Cloves
2 Teaspoons
Fresh ginger, finely grated
2 Teaspoons
1 Cup
Red peppers, sliced in strips
1 Cup
2 Tablespoons
Thai red curry paste
2 Tablespoons
1 Cup
Chicken stock
1 Cup
1 Cup
Tomatoes, diced
1 Cup
1 14-ounce can
Coconut milk, full fat
1 14-ounce can
6
Fresh lime leaves
6
1 Tablespoon
Fish sauce
1 Tablespoon
1 Tablespoon
White sugar
1 Tablespoon
8-10
Fresh basil leaves
8-10
1 Cup
Jasmine rice, cooked per packaging instructions
1 Cup

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