- 4
Ingredients
- 1 small sweet onion
- 1 medium red bell pepper
- 1 lime
- 8 ounces pork loin, preferably well chilled
- 2 tablespoons raw sunflower seeds (may substitute unsalted peanuts)
- 2 teaspoons canola oil
- 1 tablespoon plus 1 teaspoon red curry paste (see headnote)
- 2 teaspoons light brown sugar
- 1 tablespoon fish sauce
- 13 1/2 to 14 ounces canned low-fat coconut milk
- Leaves from 12 sprigs Thai basil (see headnote)
Preparation
Step 1
Cut the onion in half from top to bottom, then into 1/4-inch slices, separating them into slivers. Cut the bell pepper into 1/4-inch slices, discarding the stem and seeds. Cut the lime in half.
Trim any thick fat from the pork loin, if desired. Cut the meat into thin slices. Pat them dry with paper towels, then arrange in a single layer on a large piece of plastic wrap. Cover with another large piece of plastic wrap; pound the meat until it’s very thin yet not breaking apart. Stack, then slice into 1/4-inch-wide strips.
Heat a large skillet over medium heat. Add the sunflower seeds and toast them for a few minutes, just until fragrant and lightly browned. Transfer to a plate.
Return the skillet to the stove top; increase the heat to high. Add the oil and swirl to coat, then add the onion and bell pepper. Stir to coat; cook for 30 seconds. Clear a space at the center of the skillet; add the tablespoon of curry paste and let it sit for 15 seconds, then stir it into the vegetables until they are coated.
Squeeze the juice of the lime halves into the skillet, then stir in the brown sugar and fish sauce. Add the coconut milk; once it starts to boil, cook for 3 minutes. Taste, and add the remaining teaspoon of red curry paste as needed.
Reduce the heat to medium-low; add the pork one piece at a time, making sure to submerge each one before adding the next. Cook for 2 to 3 minutes or just until the pork is cooked through. Turn off the heat.
Meanwhile, stack the basil leaves, roll them up tightly and cut them into ribbons.
Transfer to a serving bowl; top with the sunflower seeds and the basil. Serve right away.