Coconut Red Pork Curry

Serves 4
Time 40 min

Serve this spicy curry with a simple cucumber salad and pita or naan bread. We use red curry paste here, but feel free to experiment with your favorite blends.

Special Diets:

Dairy FreeDairy Free
Sugar ConsciousSugar Conscious

Ingredients

    1 (1-pound)pork tenderloin
    1 1/2 teaspoonsplus 2 tablespoons red curry paste, divided use
    1 tablespooncanola oil
    2/3 cupcoconut milk
    1 cupvegetable broth
    2 tablespoonschopped basil
    1 packagefrozen haricots verts

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Method

Preheat the oven to 350°F.


Rub tenderloin with 1 1/2 teaspoons of the curry paste.


Heat oil in an ovenproof skillet over high heat.


Add pork and brown on all sides, about 4 minutes.


Transfer skillet to oven and bake until thermometer inserted into pork registers 155° F, about 15 minutes.


Remove from oven and let pork rest 5 minutes.


Meanwhile, in a medium saucepan blend remaining curry paste and about half of the coconut milk and mix until smooth.


Add remaining coconut milk and vegetable broth. Simmer about 5 minutes until slightly thickened.


Stir in basil.


Prepare haricots verts according to package directions.


Pour warm sauce over thin slices of pork and a serving of beans on each plate.

Nutritional Info

Serving Size

Calories

320

Total Fat

18g

Saturated Fat

8g

Cholesterol

75mg

Sodium

180mg

Total Carbohydrate

10g

Dietary Fiber

4g

Total Sugars

3g

Protein

26g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.