Red Thai Curry with Pork Tenderloin and Mango
This Thai curry with pork tenderloin and mango is very uncomplicated and the message behind this delicious meal is that sometimes “less is more”. The red curry paste does most of the flavouring for you. The mix of sweetness and spicyness fits perfectly together in this simple recipe. It is very important to marinate the loin to get more flavors when cooking it. If you are a “sauce person” you can use more coconut cream. We only used 250 ml coconut cream to get a light and savory curry.
600 g pork tenderloin, diced
1 tbs peanutoil
3 tbs red curry paste
250 ml coconut cream
1 tbs fish sauce
2 tsp palm sugar
1 mango, diced
150 g peas, cooked (fresh or frozen)
5 spring onions, sliced
Rice, for serving
4 lime wedges, for serving
First you should marinate the pork tenderloin with one tablespoon red curry paste, one teaspoon fish sauce and one tablespoon Palm sugar. Use a bowl, mix well and leave in the fridge for 1-2 hours.
Heat peanut oil in a pan and stir fry marinated meat from every side. When loin turny lightly brown deglaze it with coconut cream.
Add remaining curry paste and remaining Palm sugar and bring to a boil. Reduce heat and simmer for two minutes on medium heat. Stir in peas and spring onions and simmer for two moreminutes.
Shut down heat and stir in mango dice. Season with fish sauce and serve with fresh cooked rice and lime wedges.