Thai Green Curry with Pork and Zucchini

Serves 4

Pan IconWHY THIS RECIPE WORKS: Although authentic curry originated in southern India, the word “curry” has evolved into a catchall term used to describe any number of spicy, saucy dishes from all over the globe. For this take on a curry and pork dish, we drew inspiration from the flavors of Thailand by bringing together salty, sweet, sour, and spicy. To deepen and bloom the flavor of our store-bought curry paste, we cook it in the skillet for about 30 seconds before we add the coconut milk, fish sauce, and sugar to the pan. Cooking the pork and the zucchini first, in stages, leaves behind flavorful fond in the pan that we can incorporate into the curry once we add the coconut milk. After we cook down the coconut milk mixture to the proper saucy consistency, all we have to do is return the pork and zucchini to the pan to heat through. A little fresh cilantro and lime juice added at the end give this dish the right balancing brightness.

1

(1-pound) pork tenderloin, trimmed and cut into ¾-inch pieces

Salt and pepper

2

tablespoons vegetable oil

2

zucchini, cut into ¾-inch pieces

3

tablespoons Thai green curry paste

1

(14-ounce) can coconut milk

2

tablespoons fish sauce

1

tablespoon packed brown sugar

½

cup chopped fresh cilantro

1

tablespoon lime juice

1. Pat pork dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add pork, break up any clumps, and cook until well browned, about 6 minutes. Transfer pork to bowl and set aside.

2. Add remaining 1 tablespoon oil and zucchini to now-empty skillet and cook until browned, 3 to 5 minutes. Transfer zucchini to bowl with pork and set aside.

3. Add curry paste to now-empty skillet and cook until fragrant, about 30 seconds. Stir in coconut milk, fish sauce, and sugar, scraping up any browned bits, and bring to simmer over medium heat. Simmer until sauce thickens, about 6 minutes. Stir in browned pork and zucchini, along with any accumulated juices, and cook until heated through, about 2 minutes. Off heat, stir in cilantro and lime juice. Serve.