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RECIPES |
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Red Curry Pork Loin with
Coconut Rice |
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Red Curry Pork Loin
with Coconut Rice
Thai cuisine has left its scrumptious influence on new Australian cuisine. Here, a
traditional Thai red curry sauce is rounded out by the enticing hint of cumin and several
native Australian ingredients, while the coconut rice nicely harmonizes the spicy
intensity of the meat.
Ingredients
4 Center-cut boneless pork loin chops,
1-inch thick
2T Olive oil
¼ C Chicken stock
1T Red curry paste
(available at specialty food stores)
¼ C Coconut milk
¼ t Tasmanian pepper berries
(or crushed black peppercorns)
2T Australian riberry juice (or fresh lime juice)
1t Cumin
1T Brown sugar
Coconut Rice:
1 ½ C Jasmine rice
1C Water
¾ C Coconut milk
½ t Sea salt
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Directions
Heat 2 tablespoons of olive oil in a skillet. Place pork chops in
skillet, brown on each side for 2 minutes at medium-high heat. Remove pork chops, add
chicken stock to skillet, cook for 1 minute, then add the red curry paste, coconut milk,
Tasmanian pepper berries (or crushed black peppercorns), Australian riberry juice (or
fresh lime juice), cumin and brown sugar. Put the pork chops back in the skillet and
simmer on medium heat for 7 minutes.
For the coconut rice:
Wash and drain the rice. Put rice, water, and coconut milk in a saucepan over medium-high
heat. Bring rice to a boil. Cover, turn the heat to low, and simmer for 20 minutes. Remove
from heat and stir once before serving. To serve, place a pork loin atop
a bed of coconut rice.
Serves 4
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Recommended |
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McWilliams Hanwood Shiraz
Black Swan Shiraz
Black Swan Chardonnay
Black Swan Merlot
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