Sweet Green Curried Pork
Ingredients
1 tbsp (15 mL) vegetable oil1 pork tenderloin, silver skin removed, cubed
½ cup (125 mL) onions, diced
3 cloves garlic, minced
3 tbsp (45 mL) fresh ginger, grated
1-2 tbsp (15 to 30 mL) green curry paste*
4 tbsp (60 mL) cream cheese
1 cup (250 mL) chicken stock
1 can coconut milk
1/3 cup (75 mL) maple syrup
1 red pepper, julienned
1 cup (250 mL) red pepper, julienned
1 cup (250 mL) green pepper, julienned
1 cup (250 mL) mushrooms, sliced
1 medium eggplant, sliced
½ cup (125 mL) basil, chopped
Directions
In a large frypan, heat vegetable oil over medium-high heat and sauté pork until no longer pink; remove and set aside. Add more oil to the pan if needed and sauté onion until translucent; add garlic and ginger and sauté for another 2-3 minutes. Add cream cheese and green curry paste and heat until mixture is smooth. Add chicken broth, coconut milk and maple syrup and allow to reduce slightly, about 8-10 minutes.
Return pork to the pan then add vegetables and cook to heat through (the vegetables should retain some crispness). Add basil just before serving. Serve with a side of basmati rice.
*For a milder curry use red curry paste; for a very mild version use yellow curry paste.