Tender pork tenderloin, zucchini, carrots, pepper and onion in creamy Thai red curry sauce. Delicious recipe topped with toasted cashews. Made with coconut milk and curry paste
Prep Time: 15minutes
Cook Time: 45minutes
Total Time: 1hour
1green pepper, cored and diced
2pork tenderloins, cut into 1 inch chunks
2medium zucchini, cut into small chunks
2cupsbaby carrots, cut into small chunks
3tbspThai red curry paste
1can coconut milk
Heat oil in a dutch oven or large pot on medium heat. Add the onion an pepper and cook until fairly tender, about 5 minutes. Add in the pork tenderloins and cook for about 10 minutes stirring occasionally so they are cooked on all sides.
Add the chopped zucchini and baby carrots.
In a small bowl, dissolve the red curry paste in the water. Pour into the dutch oven.
Bring to a boil and reduce to a simmer. Continue to cook for about 10-15 minutes, stirring occasionally.
Stir in the coconut milk and lime juice and cook for another 15 minutes or so.