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Thai Coconut Lime Pork Tenderloin Stew with Bok Choy and Bell Peppers
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound pork tenderloin, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 red bell peppers, sliced
  • 3 heads baby bok choy, chopped
  • 1 can (14 oz) light coconut milk
  • 2 cups chicken broth
  • 2 tablespoons fish sauce
  • 2 tablespoons Thai red curry paste
  • Juice and zest of 2 limes
  • Fresh cilantro for garnish
  • Cooked rice for serving

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the pork tenderloin pieces and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
  • In the same pot, add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
  • Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
  • Pour in the light coconut milk, chicken broth, and fish sauce. Return the pork to the pot and bring the mixture to a simmer. Cook for 10 minutes.
  • Add the red bell peppers and simmer for 5 minutes more. Then stir in the baby bok choy and cook for 3 minutes until the greens wilt slightly.
  • Remove the pot from heat. Stir in the lime juice and zest. Serve the stew over cooked rice and top with fresh cilantro.

Notes

Add the bok choy last so it stays bright and tender rather than overcooked. If the broth tastes too mild, stir in a little extra fish sauce at the end. Leftovers keep well in the fridge for two days and reheat gently on the stove without losing much texture.
Course: Main Course
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife