Pork Tenderloin Thai Curry
|Safflower oil||1 1⁄2 Tablespoon|
|Onions||2 Medium, halved and sliced|
|Red bell pepper||1 Large, cut into 3/4-inch dice|
|Red curry base||1 3⁄4 Ounce (1 Packet)|
|Light brown sugar||2 1⁄2 Tablespoon|
|Fish sauce||1 1⁄2 Tablespoon|
|Thai coconut milk||13 1⁄2 Ounce (Do Not Shake, 1 Can)|
|Pork tenderloins||1 3⁄4 Pound, sliced crosswise 1/3 inch thick (2 Pieces)|
|Frozen broccoli cuts||1 Pound, thawed (1 Package)|
1. In a 4-quart saucepan over medium-high heat, heat oil. Add onions, pepper, and red curry base and cook, stirring, 3 minutes. Stir in brown sugar and fish sauce. Scoop the creamy top off the coconut milk and combine with 1/2 cup water in a small bowl. Add mixture to saucepan.
2. Add sliced pork and cook, stirring, 4 minutes. Add thawed broccoli and cook, stirring, until broccoli is hot and pork is just cooked through, 1 to 2 minutes more.