Pork and Vegetable Panang Curry

Ingredients

• Pork loin

  Fresh, top loin (chops), boneless, separable lean only, cooked, pan-fried

  16 oz or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mushrooms

  White, raw

  ½ lb or 227g

• Onions

  Raw

  1 cup, sliced or 115g

• Curry paste

  6 tbsp or 90g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Cook the pork on high heat in some oil until brown crust forms. Doesn't have to be cooked through.
2. Stir fry the bell peppers, onions, and mushrooms just below your preferred doneness.
3. Add the curry paste to it's own portion of the pan and fry until fragrant.
4. Add the coconut milk, soy sauce (to taste), and pork and let simmer for about 5 minutes or until the pork is cooked through and vegetables are at the desired doneness. (I also like to add some MSG, but it's not necessary.)
5. Mix in basil, and serve with a side of lime wedges, garnishing with scallions. Serve with rice (not included in recipe).
6. Feel free to experiment with other vegetables and if you want to add more heat, add Thai chilies.

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