Red Curry Pork with Tomatoes and Snow Peas over Jasmine Rice
I love getting packages in the mail, especially if they contain tasty food. I received a kitchen kit from Thai Kitchenrecently and was very excited to cook with their products. I am intimidated when it comes to cooking Asian food but these products make it so easy. I found a couple recipes on their website that would use most of the products they sent. This recipe was simple to make and tasted good, although we all felt like the sauce needed a touch of salt and a little more heat so we added sriracha sauce. The pork was tender and the peas were still a bit crisp – perfect over the jasmine rice. Thank you Thai Kitchen for the ingredients and for helping me face my fear of cooking Thai food.Red Curry Pork with Tomatoes and Snow Peas: Adapted recipe and photos by For the Love of Cooking.net Original recipe from Thai Kitchen
- 1 can light coconut milk
- 1/2 cup of chicken or vegetable stock
- 1 pint cherry tomatoes, halved
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 3/4 lb thick cut pork chops, cut into 1/2 inch slices
- 1 cup snow peas, halved
- Sea salt and freshly cracked pepper, to taste
- Sriracha sauce, to taste
- Jasmine rice, prepared per instructions
Prepare the jasmine rice, per instructions.
When the rice is nearly finished cooking, mix the coconut milk, stock, tomatoes, red curry paste, fish sauce, and sugar in a saucepan over medium heat. Simmer for 8-10 minutes. Taste and season with sea salt and freshly cracked pepper and sriracha sauce, to taste.
Stir in the pork; simmer for 5-7 minutes or until pork is cooked through – don’t overcook. Add snow peas; simmer 1 minute. Serve immediately over cooked jasmine rice. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net