Red Curry Coconut Rice With Pork |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I really enjoy spicy foods, especially Thai so whenever I come across a recipe (especially one that's easy to prepare!), I give it a whirl. I'm a big fan of Basmati and Jasmine rice so I tend to use them in most of my Asian cooking. I found this little gem in our local newspaper which gives the recipe source as . Ingredients:
1 cup coconut milk |
2 teaspoons thai red curry paste |
1 teaspoon canola oil |
1 lb pork tenderloin, trimmed, cut into 1/2 inch slices |
1 teaspoon salt |
2 cups fresh pineapple, diced, or, 1 19 oz can of pineapple tidbits, drained |
4 cups long grain white rice, cooked |
1/2 cup fresh basil leaf, chopped |
1 red bell pepper, sliced (optional for garnish) |
Directions:
1. Whisk together coconut milk and curry paste in a small bowl; set aside.
2. Heat oil in large skillet over medium high heat.
3. Add pork; season with salt and cook, stirring occasionally, 4 - 5 minutes until cooked through.
4. Stir in pineapple; cook until heated.
5. Add rice and coconut milk mixture, stir until well combined and heated through.
6. Add basil and serve immediately.
7. Garnish with pepper slices, if desired.
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