Thai Red Curry Pork
Thai Red Curry Pork Adapted from Do You Even Paleo? Ingredients 1 13.5 oz can full-fat coconut milk 1 jar premade Thai Red Curry sauce 1/2 tsp. crushed red pepper (or more to taste) 4 garlic cloves, minced 1 large bell pepper 1 medium yellow onion 1 pork tenderloin (around 1 lb. but a little extra will do) 1 cup fresh torn basil leaves juice from 1/2 a lime cooked rice Method Pour the red curry sauce and coconut milk into a large skillet. Add garlic and crushed red pepper flakes, and bring to a boil over medium-high heat for about 2 minutes while stirring constantly. Add the bell peppers and onions and reduce the heat to medium. Cook until the veggies slightly soften, around 6 minutes or so. Add the pork and cook on medium-low heat until pork is tender and cooked all the way through. This took me around 15-20 minutes. Add basil leaves and lime juice. Season with salt and pepper to taste. Serve on top of cooked rice. * *Note: I made Basmati rice for