Coconut Curry Pork with Summer Veggies

Pin It Let the Games Begin!  While we were waiting for the opening ceremony, we did some reminiscing of our favorite Olympic memories and even busted out a few youtube videos.  For me, nothing compared to the excitement of watching the 1996 US Women's Gymnastics take the gold on the last event.


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.
So is this Coconut Curry Pork.  Not that I am comparing Kerri Strug to my dinner or anything.  That's a little weird.  I just liked this Coconut Curry Pork with Summer Veggies, is all.
In addition to gymnastics and dinner, I love the swimming.   This year's excitement is proving to be no different than in Beijing.  We were just dieing during the Men's 4x100 freestyle relay.  Tear.  Team Belgie also made an appearance in the event which was pretty surprising!  At least we brought home the silver! Not to mention the two golds already from Dana and Ryan (yes, we are on a first name basis).
Now, more about dinner.  Summer veggies and seared pork smothered in coconut curry sauce... sound good?  It is!  This was my first time making curry (not that I really made it, I used a paste) and it turned out fab.  I also know that, since it does come from a paste, everyone can make this fast and easy dish.

Coconut Curry Pork with Summer Veggies
as adapted from Good HouseKeeping
serves 4

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

For Garnish:
chopped peanuts

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.

Bon Appétit! 
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