| 1 cup canned coconut milk |
| 2-3 teaspoons* Thai red curry paste |
| 1 tablespoon canola oil |
| 1 pound pork tenderloin, trimmed, cut into 1/2-inch slices |
| 1 teaspoon salt |
| 2 cups diced fresh pineapple or 1 (20-ounce) can pineapple tidbits, drained |
| 4 cups cooked long grain white rice |
| 1/2 cup chopped fresh basil leaves |
| Sliced red bell pepper (optional) |
| |
| Whisk together coconut milk and curry paste in small bowl; set aside. Heat oil in large skillet over medium-high heat. Add pork and salt and cook, stirring occasionally, 4 to 5 minutes until cooked through. Stir in pineapple; cook until heated. Add rice and coconut milk mixture, stir until well combined and heated through. Add basil and serve immediately. Garnish with bell pepper, if desired. |
