Coconut Curry Thai Pork

The evening called for "Spicy", so out comes the Thai Seasonings. Chris Botti and I made a great one pot/one dish coconut curry that satisfied everything we wanted it to. Our drink of choice was beer (surprise).

• Comfort Food
  
• Healthy (not too much rice)

Coconut Curry Thai Pork

• 1 1/2 cups pork tenderloin cut into bite size pieces (remove membrane and fat)
• 1/4 cup safflower oil
• salt
• pepper
• 1 cup diced sweet potatoes
• 1/2 cup chopped onions
• 2 garlic cloves pressed
• 1/2 cup celery diced
• 1/2 cup broccoli bite size
• 1 cup snow peas, strings removed
• 1/2 cup bell pepper
• 1 container Coconut Curry Sauce
• 2 tablespoons Garlic, Pepper Sauce
• 2 cups cooked rice

Prepare all ingredients ahead of time. In wok, stir fry pork in oil for approximately 5 minutes (high heat), drain oil add 2 tablespoons butter, melt and return meat to brown on medium heat (do not overcook pork) about 5 minutes. Pork and Chicken will become tough when overcooked. Add all of your pre-cut veggies to the meat and butter mixture and stir fry on high to med high for 5 minutes. Add your coconut curry sauce and your garlic pepper sauce, cover and simmer until warm. If mixture is too thick for your liking, add some chicken broth. Serve over rice in bowl. Makes 4 servings.