I love curry of all kinds. At Thai restaurants, I will order the first thing I see that contains coconut milk and after eating a human-sized portion, I will continue to sneak a spoonful of rice (and another and another) and pour the extra sauce overtop, not stopping until it’s all gone or until I’m so full I can’t stand up. There’s a really good Thai place near my parents’ place that I try to visit each time I’m in town (hint, hint, Mom – see you in a couple of weeks!).
It’s only been relatively recently that I’ve started to make more curry at home. In the past, I’d often found the recipes rather daunting, and I rarely had the proper ingredients on hand. I am perfectly comfortable making a pasta sauce or a stew, tasting as I go and tossing in a handful of basil, thyme, or other herbs and spices familiar to me. I’m less comfortable stirring together a curry with an ingredients list a page long, and knowing that as I taste my palette might not be able to tell how much is enough or too much of certain flavours. That being said, it’s totally worth it in the end, and I will definitely keep learning and keep trying,
This recipe is actually very uncomplicated. The red curry paste does most of the flavouring for you, and the only other additions are relatively straightforward: red curry powder, coconut milk, and a few dashes of fish sauce are all you need to pull together a lovely light red curry sauce. The pork is tender and juicy, and the peas, scallions and fresh mango ensure each bite is deliciously balanced.
If you are a sauce person, you might want to double the sauce ingredients as this makes just enough to coat the pork, vegetables and some of the rice. The recipe is adapted from Cooking Light, so I assume the original recipe was trying to save on calories by cutting out some of the coconut milk. To me, extra coconut milk is generally worth the extra calories, but I will leave it up to you.
- 1 1-lb. pork tenderloin, trimmed and cut into 1-inch pieces
- 1 and ½ teaspoons red curry powder
- 1 tablespoon coconut oil
- 1 teaspoon red curry paste (I used Thai Kitchen)
- ½ cup coconut milk
- 1 tablespoon fish sauce
- 1 cup mango (about 1 large, chopped)
- 1 cup peas, cooked (fresh or frozen)
- ½ cup scallions, sliced
- 4 cups cooked long-grain rice, such as basmati, for serving (or any other cooked grain)
- 4 lime wedges, for serving (optional)
- Heat coconut oil in a large skillet over medium-high heat. Sprinkle cubed pork evenly with the red curry powder. Add pork to pan and cook until pork is nearly cooked through, about 5-7 minutes.
- In a small bowl, combine red curry paste, coconut milk and fish sauce, mixing well. Pour mixture into pan and bring to a simmer. Add peas, mango and scallions, and cook until fruit/vegetables are heated through, about 1-2 minutes.
- Place 1 cup rice on each of 4 plates. Top each with ¼ of the pork mixture and serve with lime wedges.
- Leftovers will keep in the fridge for 1 day, but it's really best on the first day.
Source: Adapted from Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food