Red Curry Coconut Rice With Pork

• 1 cup coconut milk
• 2 teaspoons Thai red curry paste
• 1 teaspoon canola oil
• 1 lb pork tenderloin, trimmed, cut into 1/2 inch slices
• 1 teaspoon salt
• 2 cups fresh pineapple, diced, or, 1 19 oz can of pineapple tidbits, drained
• 4 cups long grain white rice, cooked
• 1/2 cup fresh basil leaf, chopped
• 1 red bell pepper, sliced (optional for garnish)

1. Whisk together coconut milk and curry paste in a small bowl; set aside.
2. Heat oil in large skillet over medium high heat.
3. Add pork; season with salt and cook, stirring occasionally, 4 - 5 minutes until cooked through.
4. Stir in pineapple; cook until heated.
5. Add rice and coconut milk mixture, stir until well combined and heated through.
6. Add basil and serve immediately.
7. Garnish with pepper slices, if desired.

coconut milk, red curry, canola oil, pork tenderloin, salt, fresh pineapple, long grain white rice, fresh basil leaf, red bell pepper

Taken from www.food.com/recipe/red-curry-coconut-rice-with-pork-304413 (may not work)