Low Sugar Thai Red Curry Pork with Basil

Total time40 min

Prep time15 min

Cook time25 min

Low Sugar Thai Red Curry Pork with Basil

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Ingredients

4 servings

1 lb pork tenderloin or pork loin, thinly sliced against the grain
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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1 can (13.5 oz) full-fat coconut milk
2 tbsp thai red curry paste
1 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup snap peas or green beans, trimmed
2 tbsp fish sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp fresh lime juice
1 cup fresh thai basil leaves, loosely packed
2 fresh red chilies, thinly sliced (optional)

For serving

steamed jasmine rice, for serving
lime wedges, for serving

Instructions

1
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute.
2
Add the red curry paste and stir it into the oil, cooking for 1 minute until the paste darkens slightly and smells toasted.

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