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Pork Thai Red Curry

alarm
Total Time:
50 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings
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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 Filet1
  • 2 Tablespoons Olive oil2 Tablespoons
  • 1/2 Small white onion, chopped1/2
  • 4 Cloves Garlic, minced4 Cloves
  • 2 Teaspoons Fresh ginger, finely grated2 Teaspoons
  • 1 Cup Red peppers, sliced in strips1 Cup
  • 2 Tablespoons Thai red curry paste 2 Tablespoons
  • 1 Cup Chicken stock1 Cup
  • 1 Cup Tomatoes, diced1 Cup
  • 1 14-ounce can Coconut milk, full fat 1 14-ounce can
  • 6 Fresh lime leaves6
  • 1 Tablespoon Fish sauce1 Tablespoon
  • 1 Tablespoon White sugar1 Tablespoon
  • 8-10 Fresh basil leaves8-10
  • 1 Cup Jasmine rice, cooked per packaging instructions1 Cup

Instructions


  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 Filet1
  • 2 Tablespoons Olive oil2 Tablespoons
  • 1/2 Small white onion, chopped1/2
  • 4 Cloves Garlic, minced4 Cloves
  • 2 Teaspoons Fresh ginger, finely grated2 Teaspoons
  • 1 Cup Red peppers, sliced in strips1 Cup
  • 2 Tablespoons Thai red curry paste 2 Tablespoons
  • 1 Cup Chicken stock1 Cup
  • 1 Cup Tomatoes, diced1 Cup
  • 1 14-ounce can Coconut milk, full fat 1 14-ounce can
  • 6 Fresh lime leaves6
  • 1 Tablespoon Fish sauce1 Tablespoon
  • 1 Tablespoon White sugar1 Tablespoon
  • 8-10 Fresh basil leaves8-10
  • 1 Cup Jasmine rice, cooked per packaging instructions1 Cup

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