dinner

Slow-Simmered Thai Red Curry Pork with Fragrant Jasmine Rice and Crispy Green Beans

Name: Slow-Simmered Thai Red Curry Pork with Fragrant Jasmine Rice and Crispy Green Beans
Ingredients: 0.9 /2 cup (92 g) Jasmine rice, uncooked; 10.4 oz (198 g) Pork tenderloin, trimmed; 2.1 /2 cup (120 ml) Light coconut milk (canned); 1.8 tbsp (32 g) Thai red curry paste; 1.5 tbsp (15 ml) Fish sauce; 0.9 tbsp (13 g) Brown sugar, packed; 0.9 tbsp (15 ml) Lime juice, freshly squeezed; 1.4 cups (150 g) Fresh green beans, trimmed; 2.1 tsp (5 ml) Canola oil; 0.9 /4 cup (4 g) Fresh Thai basil leaves

Nutrition

938

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(10)

Jasmine rice, uncooked0.9 /2 cup (92 g)

Pork tenderloin, trimmed10.4 oz (198 g)

Light coconut milk (canned)2.1 /2 cup (120 ml)

Thai red curry paste1.8 tbsp (32 g)

Fish sauce1.5 tbsp (15 ml)

Brown sugar, packed0.9 tbsp (13 g)

Lime juice, freshly squeezed0.9 tbsp (15 ml)

Fresh green beans, trimmed1.4 cups (150 g)

Canola oil2.1 tsp (5 ml)

Fresh Thai basil leaves0.9 /4 cup (4 g)

Instructions

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 1 cup (240 ml) of cold water in a small saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. Fluff with a fork.

Prep the Pork: While the rice cooks, pat the pork tenderloin dry with paper towels. Slice the tenderloin into 1/2-inch (1.25 cm) medallions, then slice each medallion into thin strips, about 1/4-inch (0.6 cm) thick. Season lightly with a pinch of salt.

Sear the Pork: Heat the canola oil in a medium skillet or wok over medium-high heat until shimmering. Add the pork strips in a single layer, working in batches if necessary to avoid overcrowding. Sear for 2-3 minutes per side, until deeply golden brown and caramelized. The pork should still be slightly pink in the center, as it will finish cooking in the curry. Remove the seared pork to a plate and set aside.

Build the Curry: Reduce the heat to medium. Add the red curry paste to the skillet and cook, stirring constantly, for 1-2 minutes until fragrant and slightly darkened, blooming the spices. Pour in the light coconut milk, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the fish sauce, brown sugar, and lime juice. Bring the mixture to a gentle simmer.

Simmer the Pork: Return the seared pork and any accumulated juices to the simmering curry sauce. Reduce the heat to low, cover, and let the pork gently simmer for 5-7 minutes, or until the pork is cooked through and tender. The sauce should slightly thicken and deepen in flavor.

Cook the Green Beans: While the curry simmers, steam the green beans until tender-crisp, about 3-5 minutes. Alternatively, blanch them in boiling water for 2-3 minutes, then plunge into ice water to stop cooking and preserve their vibrant color.

Assemble and Serve: Taste the curry sauce and adjust seasonings if needed – add a touch more fish sauce for saltiness, brown sugar for sweetness, or lime juice for brightness. Stir in the fresh Thai basil leaves. Divide the fluffy jasmine rice among serving plates. Spoon the aromatic red curry pork and sauce generously over the rice, alongside the bright green beans. Serve immediately, inviting everyone to enjoy the layered flavors and textures.