December 6th, 2016
Preheat oven to 450° C. In a large bowl add ½ cup Saha Red Thai Curry Base to pork loin and massage to cover all sides. Cover and refrigerate for 45 minutes, up to 1 hour.
Transfer marinated pork to a roasting pan and roast for 20 minutes. Reduce heat to 350° C and continue roasting for 40 minutes, or until it reaches an internal temperature of 155° C.
Combine rice, 1 cup of coconut milk, 1 cup of water and salt in a pot and bring to a boil. Cover, remove from the heat, and set aside for 20-22 minutes.
Cook the broccoli in a large pot of boiling, salted water for 5-7 minutes and drain.
In a pot head 1 tbsp. of oil over medium heat and cook the garlic for approximately 1 minute. Add the broccoli and sauté for 2-3 minutes.
Remove roast from oven and set aside. Place roasting pan over high heat and add 1 tbsp. of curry base and remaining coconut milk. Bring to a boil while stirring together and scrapping brown bits from the bottom of the pan with a wooden spoon. Reduce heat and simmer for 2-3 minutes until sauce has thickened.
Toss the rice with the scallions and portion amongst the plates. Slice the pork and add it and a portion of the broccoli to each plate.
Drizzle the coconut curry sauce over each plate and serve.
WIne Pairing: NUGAN ESTATE ALFREDO SECOND PASS SHIRAZ