Curry is slowly becoming a favorite around here. Makes sense in a way since we are a big fan of Thai and other Asian cuisine that we drift towards curry and the food of India. Why may you ask? A lot of reasons, part of our eating in a healthier way mode it gives us another avenue of flavor and way to introduce some more veggies into our diet.
I think next time around I'll kick this up a notch in the veggie department by adding in some chopped red bell pepper...will help with the color aspect as well. Might even add a diced jalapeno or Thai red chili to kick the heat up a notch more...maybe. Stay tuned for a V2..this was plenty tasty, just see room for some improvement.
Pork Tenderloin Thai Curry
- 1 - 1to 1 1/4 lb pork tenderloin
- 1 t red pepper flakes
- 1 t ground cumin
- 2 t yellow curry powder
- 3 cardamom seeds crushed
- 1/4 t cayenne pepper
- 1 13.5 oz can coconut milk
- 2 T peanut butter
- 1 c water
- 1 t chicken flavor better than bouillon
- 1 T honey
- 1 large onion chopped
- 1 T vegetable oil
- 1 T sesame oil
- 1/4 c finely chopped fresh cilantro
Heat oils in large lidded saute pan over medium high heat. Season pork tenderloin with salt and pepper. Add to the saute pan and sear all sides. Add onion and cook until tender and edges starting to brown.
Add spices, coconut milk, peanut butter, honey, water, bouillon and half of the fresh cilantro. Stir to blend. Cover, reduce heat to low and simmer 115-20 minutes until pork is cooked through.
Serve of rice or rice noodles and garnish with remaining cilantro.