The proliferation of ethnic groceries and a growing number of Thai food fans inspired this post. We find pork tenderloin to be moist and delicious, easy and swift to prepare, and amenable to adaptations. This week we found ourselves with an abundance of cooked loin and decided to develop a green curry dipping sauce to enhance little kebabs. We cut them into one inch cubes tossed with a tablespoon of sesame oil, speared them with a pick, laid them out on a banana leaf and offered this dipping sauce.
- One cup of coconut milk
- One half cup of ham or chicken stock
- One tablespoon of of canned green curry paste (more if you can stand the heat)
- One tablespoon of soy or fish sauce
- One large garlic clove, finely minced
- One tablespoon of lemon juice
- One tablespoon of basil, minced
Blend first six ingredients in a four cup pyrex measure and microwave on high until the mixture simmers. Cook for about two more minutes and let it come to room temperature. Pour into a small bowl and place beside the pork on picks.
But First... 