[CH] Here it is!
Doug Irvine (dougandmarie@home.com)
Sun, 24 Oct 1999 20:19:48 -0700
Well, gang, here is what I did this evening, in between visits from the
RCMP, who usually get their man! Looking for one of my tenants, who is a
bad boy! So.. Another Curried Pork tenderloin!
3/4 lb pork tenderloin, cut into one inch chunks
1 lb firm tofu, pressed, dried somewhat, and cut into one inch chunks
1 14 oz an coconut milk
2 good sized sprigs of basil, cut up
2 orange habs, cut into strips, then chopped finely
1 tbls thai red chile paste
2 garlic cloves chopped fine
1 2 inch knob of ginger, chopped fine
1 medium onion, chopped medium fine
1 tbls of good madras curry powder
1 carrot about 10 " chopped dice
1 zuchini about 10 " chopped dice
2 tbls dry sherry, mixed with 2 tbls chopped ginger
2 tbls corn starch
Marinate the pork in a mixture of the sherry, ginger and corn starch for
about an hour, minimum....up to overnite will do...I never have that
long, as I do not plan that far ahead!! When the pork has marinated as
long as possible, deep fry this in peanut oil and set aside, then deep
fry the tofu pieces as well and set those aside also. Place garlic,
ginger, habs and the chopped onion in the wok, and simmer this in peanut
oil, low heat until fragrant add the thai red curry paste...salt these
veggies, and when the onions are limp, add the curry powder, let cook
for another couple of minutes, and add half the can of coconut
milk...let this all simmer for awhile, and then throw in the carrot and
the zuchini diced pieces, cook for anothere minute or two, and add the
reserved pork and tofu pieces, and stir in gently...do not break up the
tofu...if this needs more liquid at this point, add more coconut
milk....taste this now, and season to your liking, then throw in the
chopped basil leaves, add a little sesame oil, and serve over thai rice,
with steam buns or egg rolls! My better half, the detective, said it was
fabulous, so I had some too! Cheers, Doug and Marie in BC