Thai Green Curry with Pork and Zucchini RecipeIngredients: serve 4
1 large pork tenderloin(about 1 pound), cut into ¾ inch chunks salt and pepper
2 tablespoons vegetable oil
2 medium zucchini, cut into ¾ inch pieces
3 tablespoons Thai green curry paste
1 (14 ounce) can coconut milk
2 tablespoons fish sauce
1 tablespoons brown sugar
½ cup chopped fresh cilantro
1 tablespoon lime juice
- Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium - high heat until smoking. Cook pork until well browned, about 3 minutes per side. Transfer pork to a bowl and set aside.
- Add the remaining oil and zucchini to non - empty skillet and cook until browned, 3-5 minutes. Transfer zucchini to bowl with pork and set aside.
- Add the curry paste now - empty skillet and cook until fragrant, about 30 seconds. Add the coconut milk, fish sauce and sugar, scraping up browned bits, and bring to a boil over medium heat. Simmer until sauce thickens, about 6 minutes. Add the browned pork and zucchini, along with accumulated juices, and cook until heated through, about 2 minutes. Off heat, stir in cilantro and lime juice. Server.