RED CURRY THE HOTTEST OF HOT PUTS A LITTLE SOUTH IN YOUR MOUTH. BUT IT SO GOOD YOU HAVE TO GO FOR IT. ENJOY DAN

THAI RED CURRY PORK by CHEF DAN


serves 4-6



INGREDIENTS:



1 can (19 oz.) coconut milk MAE PLOY is the best for cream on top

3-4 tablespoons red curry paste

1-1/2# pork tenderloin, trimmed and thinly sliced

2 tablespoons fish sauce

1 tablespoon brown sugar



DIRECTIONS:



1.Remove cream from the top of the coconut milk, and heat over medium-high heat in sauce pan.

2.Stirring frequently until bubbles start forming on the surface of the paste and it appears to be separating.

3.Add curry paste, stirring to combine, about 5 minutes.

4.Sauté tenderloin slices in curry paste until they brown and are cooked through, about 5 more minutes.

5.Add remaining coconut milk; bring to a boil.

6.Reduce heat and simmer for about 5 minutes.

7.Season with fish sauce and brown sugar.



ENJOY DAN: hallelujah