Easy Pork and Peanut Curry

This Thai-inspired curry makes great use of affordable pork tenderloin and family favourite vegetables in a punchy peanut sauce. The heat level of Thai red curry paste brands can vary, so taste it first to see how much to add. Served over bowls of steamed rice, this is a simple and delicious weeknight meal.

Cut: Pork Tenderloin
Prep Time: 15 minutes

Cook Time: 25 minutes
Number of Servings: 4

Ingredient:

Curry:

• 2 Tbsp (30 mL) canola oil

• 1 onion, chopped

• 600 g pork tenderloin, trimmed and sliced into 1/2 -inch pieces

• 2 1/2 cups (625 mL) chopped sweet potatoes

• 2 garlic cloves, minced

• 6 Tbsp (90 mL) peanut butter (use the all natural stuff)

• 3-4 Tbsp (45-60 mL) Thai red curry paste

• 1 can (400 mL) coconut milk

• 1 1/2 Tbsp (20 mL) reduced sodium soy sauce

• 1 Tbsp (15 mL) packed brown sugar

• 2 1/2 cups (625 mL) fresh green beans, trimmed

• juice of 1 lime

• 1/4 cup (60 mL) chopped cilantro

• salt and pepper to taste

For Serving:

• steamed jasmine rice

• chopped peanuts

• cilantro leaves

• lime wedges

• chili crisp, optional

Directions:

1. Heat the oil in a large sauté pan or Dutch oven over medium-high heat. Add the onion and pork tenderloin slices. Generously season with salt and pepper. Cook, stirring occasionally, for about 5 minutes, until the onion has softened and the meat is browned. Add the sweet potatoes and garlic. Cook for about 5 minutes, stirring occasionally.

2. Taste your curry paste and see how hot it is. Because every brand is different, you may want to add more or less of the stuff. Stir the peanut butter and curry paste into the pork mixture. After 30 seconds, stir in the coconut milk, soy sauce and brown sugar. Mix well, then stir in the green beans. Cover, and bring to a simmer. Turn the heat down to low and simmer for about 8-10 minutes, until the vegetables are tender.

3. Remove the lid and stir in the lime juice and cilantro. Simmer uncovered for about 3 minutes until the sauce has thickened somewhat. Season to taste with salt and pepper. At this point you can always add more curry paste if you want more heat.

4. Spoon the curry over bowls of steamed rice. Garnish with chopped peanuts, cilantro, lime wedges, and chili crisp, if you want more heat.

   Note: If you use other quick-cooking vegetables such as snap peas, sweet peas or corn, adjust the cooking time accordingly.

Nutritional Analysis:

YIELD:

4 servings.
 

SERVING SIZE:

2 cups (500 mL).

Per Serving
Calories	550
Total Fat	25 g
Saturated Fat	6 g
Cholesterol	100 mg
Carbohydrates	41 g
Fiber	6 g
Sugars	17 g
Protein	41 g
Sodium	1450 mg
Potassium	1117 mg

Source: Renée Kohlman