Thai Tacos

By es123

Ingredients

• For the tacos:
• 1 pound boneless pork sirloin chops, sliced into thin pieces
• 5 tablespoons coconut milk
• 1 tablespoon curry powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/2 teaspoon fish sauce
• 2 tablespoons cooking oil
• 6 cups shredded romaine lettuce
• 3 cups chopped tomatoes
• 3 ripe avocados, sliced into quarters
• Cilantro for garnish
• 1 dozen corn or flour tortillas
• For the sauce:
• 13.5 oz. coconut milk
• 1 tablespoon red curry paste
• 1 teaspoon fish sauce
• 1 cup creamy peanut butter

Details

Servings 4

Preparation

Step 1

Marinate the pork satay by placing sliced pork in a medium bowl. Add coconut milk, curry powder, garlic powder, ground ginger and fish sauce and mix well to evenly coat the pork. Cover with plastic wrap and refrigerate at least an hour.
While pork is marinating, prepare the sauce by heating coconut milk over medium heat in a small saucepan. Reduce heat when it starts to boil. Stir in red curry paste and fish sauce and stir until red curry paste is completely dissolved into the coconut milk. Add peanut butter and stir until peanut butter melts and is incorporated into the coconut milk. Turn off heat and cover until ready to serve with tacos.
Heat the oil in griddle pan or cast-iron skillet over high heat and cook the marinated pork satay, turning the pieces until each side is seared and cooked (about 3-4 minutes). Set cooked pieces onto serving platter.
Place shredded romaine and chopped tomatoes in a serving bowl and place avocado slices on a serving platter.
Place some cilantro springs in a bowl.
Heat tortillas in a microwave or in a pan and place on serving plate wrapped in a paper towel to keep them warm.
Place sauce in a serving bowl and serve all ingredients, allowing each diner to assemble his or her own taco and top with as much sauce as desired.