Does anything beat that? I watched that day's events with my best friend in 5th grade and we were freaking out when they announced Kerri's score. I think you could hear our 11 year old girl screams across town. Kerri Strug, you are my hero.
Coconut Curry Pork with Summer Veggies, is all.
Coconut Curry Pork with Summer Veggies
as adapted from Good HouseKeeping
1 T olive oil
1 lb pork loin, cut into 1/4 thick slices
1 zucchini, halved and sliced
1 red bell pepper, sliced
a handful of pea pods
1 small onion, chopped
2 cloves garlic, minced
2 T red curry paste
1 T peanut butter
1 T chopped peanuts
1 T brown sugar
1/2 c vegetable stock
1/2 c coconut milk
1 T chopped cilantro
juice of half of a lemon
Heat a large skillet with 1/2 T Olive oil on high heat. Add the pork, searing each side for a few minutes until golden brown (and cooked on inside), but careful not to overcook. Remove and set aside. In another pan heat 1/2 T oil and sautée garlic and onions, adding other vegetables after a minute or so. Sautée until cooked, but still slightly crisp. In the pan that was used for the pork (do not rinse), heat the curry paste, peanut butter, chopped peanuts and sugar. Cook for about one minute. Add coconut milk and vegetable stock. Bring to a boil. Let simmer for a few minutes until thickened. Add pork and vegetables. Mix. Top with fresh cilantro and the lemon juice. Salt and Pepper as needed.
Serve on a bed of rice, topped with peanuts and fresh cilantro with a glass of crisp white wine.
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