Pork Tenderloin Thai Curry

Ingredients

• 1.8 oz curry base red
• 6 servings cilantro sprigs fresh
• 13.5 oz thai coconut milk canned (do not shake)
• 2 tablespoons roasted peanuts unsalted dry coarsely chopped
• 1.5 tablespoons fish sauce 
• 2.5 tablespoons brown sugar light
• 1.3 cups onions halved sliced
• 3 lb pork tenderloins sliced
• 1 large bell pepper red cut in 3/4-inch pieces (3/4 cup)
• 1 tablespoon vegetable oil 
• 0.5 cup water 
• 2 medium zucchini cut in bite-size pieces (2 1/2 cups)

Equipment

• sauce pan

Directions

1. Heat oil in a 4-quart saucepan, add onions, peppers, zucchini and red curry base and cook, stirring, for 3 minutes. Stir in brown sugar and fish sauce; scoop creamy top off coconut milk (about 1 cup) and add to onion mixture with water. (Discard clear liquid in bottom of can or reserve for other use.) Bring to a simmer.
2. Add sliced pork, return to a simmer over medium-low heat and cook, stirring occasionally, until pork is just cooked through, about 8 minutes.
3. Sprinkle peanuts on top and garnish with cilantro sprigs.