Fructose Free Thai Red Curry Pork with Basil
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4 servings
- 1 lb pork tenderloin or pork loin, thinly sliced against the grain
- 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
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 cup snap peas or green beans, trimmed
- 2 tbsp fish sauce
- 1 tsp sugar
- 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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