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Pork and Sweet Potato Red Curry
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University of Mississippi professor John O’Haver, who enjoys globally influenced cooking, integrates the freshest ingredients from the farmers market with a Southern flair. This dish can be made with pork, beef or chicken. If you know you can take the heat, start with 2 tablespoons of curry paste. Otherwise, start with 1 and add more to the coconut milk before adding the sweet potato. If you like a very liquidy curry sauce, you can add a second can of coconut milk and double the curry paste. Serve with rice. -- Jeanne Besser
Hands on time: 15 minutes Total time: 30 minutes Serves: 4
Ingredients:
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2 tablespoons vegetable oil
1 to 2 tablespoons red curry paste
1 pound pork tenderloin, thinly sliced
1 (14-ounce) can coconut milk
2 tablespoons fish sauce
1 large sweet potato, peeled and cut into u02DB- to ¸-inch cubes
1 jalapeño, serrano, or habanero chile, seeded and diced
10 to 20 basil leaves
Instructions:
In a skillet over low heat, add the oil. Add the curry paste and stir for 1 to 2 minutes, or until it begins to change color. Add the pork and sauté until browned. Add the coconut milk and fish sauce, stirring well to combine. Cover and simmer for 5 minutes. Add the sweet potato, cover and simmer for 10 to 15 minutes, or until the sweet potato is tender. Add the chile and basil leaves and stir well to combine.
Nutrition:
Per serving: 498 calories (percent of calories from fat, 66), 27 grams protein, 16 grams carbohydrates, 4 grams fiber, 38 grams fat (23 grams saturated), 75 milligrams cholesterol, 188 milligrams sodium.
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