Coconut-Curry Stir Fry with Pork and Cranberries
Total Time: 45
Yield: 6 servings
- 1-1/2 cups basmati or jasmine rice
- Zest of 1 lime, cut into very thin strips
- 1 teaspoon kosher or sea salt, divided
- 3/4 cup light coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon firmly packed light-brown sugar
- 1 tablespoon freshly squeezed lime juice
- 3 tablespoons vegetable oil (such as canola)
- 1 pound pork tenderloin, cut into strips about 1/2 inch wide and 2 inches long
- 2 cups sliced button mushrooms
- 4 large garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 4 cups thinly sliced Napa cabbage
- 1/2 cup dried sweetened cranberries
- 1/2 cup roughly chopped scallions
- 1/2 cup roughly chopped cilantro leaves
- 1/3 cup chopped salted peanuts
Instructions:In a 4- to 5-quart pot, combine rice and 2-1/2 cups water. Let sit 15 minutes; then stir in lime zest and 1/2 teaspoon salt.
Cover the pot. Bring to a boil; then reduce heat to low and cook until rice absorbs all the water, about 15 minutes. Set aside.
In a small bowl, whisk together coconut milk, curry paste, fish sauce, soy sauce, brown sugar, and lime juice. Set aside.
In a large frying pan or wok over high heat, heat oil until it shimmers.
Add pork and remaining 1/2 teaspoon salt. Cook, stirring often, until no longer pink on the outside, about 2 minutes.
Add mushrooms and cook, stirring, 2 minutes.
Add garlic, ginger, cabbage, and cranberries, stirring an additional minute.
Add coconut-milk mixture and simmer 3 minutes.
Remove from heat. Pork should be cooked through but not dry (cut to check).
Divide rice among six bowls; top with pork mixture, scallions, cilantro, and a sprinkle of peanuts.