This is a fun spicy dish. Depending on your palette add more or less of the curry paste. Serve it along with a salad.

SERVES 4

INGREDIENTS

1  cup Jasmine rice
2  cups water
1  tsp canola oil
1  small onion, chopped roughly
3  cloves of garlic, minced
1  can diced tomatoes, 796 mL or 28 fl oz
1  tsp red curry paste
1  tsp fish sauce
1  tbsp brown sugar
1  pork tenderloin, approximately 1lbs or 500 grams, cut into ¼ inch think slices
1  tsp canola oil
3  tbsp satay sauce
½ lemon juice
    salt and freshly ground pepper to taste
 

Cook Jasmine rice according to manufactures instructions. Usually add rice to boiling water, turn down to low, cover with lid and cook for 15-17 minutes. I like to add a pinch of salt to the water.

For the tomato sauce, add to medium hot pan oil, onion, garlic, and season with a pinch of salt and pepper. Turn the heat down and sauté until lightly translucent, about 3 minutes. Add diced tomatoes, red curry paste, fish sauce and brown sugar. Cook it down on low heat for 20 minutes. Stir the sauce every few minutes.

In the meantime, cut pork into small pieces and add to a bowl with teaspoon of oil, satay sauce and lemon juice. If you like, you can do this step a head of time and keep in the fridge for up to 4 hours. Make sure pork is well covered with the mixture.

Heat another pan to medium heat and sauté pork, about 2 minutes on each side.

When pork is almost done, add to the tomato sauce along with meat juices and cook together for another 2 minutes.

Serve along with rice, enjoy!