Red Curry Pork Loin Filet with Coconut Rice & Cucumber Salad
TOTAL TIME40 mins
SKILL LEVELBeginner
SERVINGS
About this RecipeEnjoy the bold, aromatic flavors of Red Curry Pork Loin Filet served with rich, creamy coconut rice and a refreshing cucumber-tomato salad. Crisp vegetables, toasted sesame, and tangy rice vinegar balance the savory curry-spiced pork, creating a vibrant, flavor-packed meal with the perfect blend of sweet, savory, and refreshing notes.
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Ingredients
Gather Ingredients from the list below 1 1/2 tsp salt, divided Black pepper, to taste 2 cups long-grain white rice, rinsed 14 oz full fat coconut milk 1 1/4 cups water 1 tbsp sugar 2 English cucumbers, thinly sliced 1 pint cherry tomatoes, quartered 1/4 small red onion, thinly sliced 2 tsp toasted sesame oil 3 tbsp rice vinegar 2 tsp sesame seeds
Gather Ingredients from the list below
Key Ingredient
Red Curry Pork Loin Filet
Red Curry Pork Loin FiletDirections
1.
Cook the Smithfield Red Curry Pork Loin Filet according to the package.
2.
While the meat is cooking, thinly slice the cucumbers and red onion and quarter the cherry tomatoes.
3.
In a large bowl, combine the cucumbers, tomatoes, and red onion. Add sesame oil, rice vinegar, and black pepper. Toss to coat evenly, then let sit for at least 30 minutes.
4.
Stir in the rinsed rice and return to a boil. Reduce heat to low, cover, and cook for about 18 minutes, or until the rice is tender and the liquid has been absorbed.
5.
Remove the lid and fluff the rice with a fork. Turn off the heat and let the rice sit on the hot stove for another 2–3 minutes before serving.
6.
Add sesame seeds to the cucumber tomato salad and toss to combine.
7.
Divide the coconut rice among plates. Top with the cucumber and tomato salad and sliced Smithfield Red Curry Pork Loin Filet.
