Dinner Tonight: Grilled Pork Tenderloins with Vegetable Curry

Grilled Pork Tenderloins with Vegetable Curry (Photo John Kernick)

  Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans’ Gautreau’s substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce. Lime juice and red curry paste contribute superb tanginess and flavor, too. Ingredients 2 1/2 tablespoon(s) canola oil 1 tablespoon(s) minced ginger 1 tablespoon(s) minced garlic 1 teaspoon(s) minced jalapeño 2 tablespoon(s) minced scallion, plus […]



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