Red Curry Pork With Peppers

• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 1 onion, coarsely chopped
• 2 garlic cloves, chopped
• 1 lb pork tenderloin, thickly sliced
• 1 red bell pepper, seeded and diced
• 6 ounces mushrooms (quartered or diced depending on which you use) or 6 ounces zucchini (quartered or diced depending on which you use)
• 2 tablespoons Thai red curry paste
• 4 ounces coconut cream
• 1 teaspoon vegetable bouillon granules
• 2 tablespoons thai soy sauce
• 4 tomatoes, peeled seeded and chopped
• handful fresh cilantro, chopped

1. Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes.
2. Add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
3. Add tomatoes and cilantro, stir to combine; serve.

vegetable oil, onion, garlic, pork tenderloin, red bell pepper, mushrooms, red curry, coconut cream, vegetable bouillon granules, soy sauce, tomatoes, handful fresh cilantro

Taken from www.food.com/recipe/red-curry-pork-with-peppers-482339 (may not work)