Enjoy a creamy curry with the fresh taste of tomatoes and snow peas.
10 min
PREP TIME
20 min
COOK TIME
340
CALORIES
9
INGREDIENTS
INGREDIENTS 4 SERVINGS
- 1 can (400 milliliter) Coconut Milk
- 1/2 cup (125 milliliter) Chicken or Vegetable Cooking Stock
- 1 pint (about ¾ lb / 375 g) cherry tomatoes, halved
- 1 tablespoon (15 milliliter) Red Curry Paste
- 1 tablespoon (15 milliliter) Fish Sauce
- 2 teaspoon (10 milliliter) brown sugar
- 3/4 (375 gram) boneless pork loin, cut into 1/2-inch (1 cm) slices
- 1/2 cup (125 milliliter) chopped snow peas
- Cooked Jasmine Rice (thai kitch)
Preparation
- 1 In medium saucepan, combine coconut milk, stock, tomatoes, red curry paste, fish sauce and sugar in medium saucepan. Simmer 8 to 10 minutes on medium heat.
- 2 Stir in pork; simmer 5 to 7 minutes or until pork or until internal temperature reaches 160°F (71°C). Add snow peas; simmer 1 minute.
- 3 Serve over cooked Jasmine Rice.
