Thai-Style Pork Coconut Curry with Basmati Rice

Ingredients

• 12 oz, cut into bite-size pieces Pork tenderloin
• 1 can (13.5 oz) Full-fat coconut milk
• 2 tablespoons Red curry paste
• 3/4 cup, rinsed Basmati rice
• 1, sliced Bell peppers
• 1, sliced Yellow onion
• 2 cloves, minced Garlic
• 1 tablespoon, grated Fresh ginger
• 1 tablespoon Fish sauce substitute: coconut aminos
• 1, juiced Fresh lime
• 1 tablespoon Avocado oil
• 1/4 cup Fresh Thai basil or cilantro
• 1, sliced Fresh red chilies(optional)

Instructions

1. 1

   Cook the basmati rice: combine with 1 1/2 cups water and a pinch of salt, bring to a boil, cover, and simmer 15 minutes. Rest off heat 5 minutes, then fluff.

2. 2

   Heat the avocado oil in a pot over medium-high heat. Season the pork with salt and sear 5 minutes until browned. Remove and set aside.

3. 3

   In the same pot, cook the onion, bell pepper, garlic, and ginger 4 minutes.

4. 4

   Add the red curry paste and stir 1 minute, then pour in the coconut milk and coconut aminos. Bring to a simmer.

5. 5

   Return the pork to the pot and simmer 15 minutes until tender.

6. 6

   Stir in the lime juice, serve the curry over rice, and top with fresh herbs and sliced chilies.