Filed Under: Pork, pork recipe, thai

Red Thai Curry Roast Pork Loin with Coconut Jasmine Rice & Stir-Fried Broccoli

The coconut jasmine rice is the perfect accompaniment to the slightly spicy pork...this is a surefire hit for dinner tonight.

December 6th, 2016

Ingredients
  • 1 kg pork loin
  • 1/2 cup plus 1 tbsp. Saha Thai Red Curry Base
  • 2 cups of broccoli florets
  • 4 tbsp. scallions, thinly sliced
  • 1 cup jasmine rice
  • 1 can coconut milk, divided
  • 1/2 tsp. salt
  • 1 clove garlic, minced
  • 1 tbsp. canola oil, or any other cooking oil
Directions
  1. 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.

  2. 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.

  3. 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.

  4. Cook the broccoli in a large pot of boiling, salted water for 5-7 minutes and drain.

  5. 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.

  6. 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.

  7. 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.

  8. Drizzle the coconut curry sauce over each plate and serve.

  9. WIne Pairing: NUGAN ESTATE ALFREDO SECOND PASS SHIRAZ

Red Thai Curry Roast Pork Loin with Coconut Jasmine Rice & Stir-Fried Broccoli

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