Thai Green Curry Pasta
With Rose Pork Tenderloin, Broccoli, Sweet Red Peppers, Snow Peas and Onions

Thai Green Curry Sauce Ingredients:
1. 16 oz. coconut milk
2. 1/4 cup small diced onion
3. 2 tbls vegetable oil
4. 1 tbls chopped garlic
5. 1 tbls lemongrass * softened in water, drained and chopped
6. 1/4 cup white sugar
7. 1/4 cup fish sauce *
8. 2 oz. green curry paste *
9. 2 cup half and half
10. 1 cup baby spinach
11. 1 cup fresh cilantro
12. 2 each kaiffer lime leaf * (substitute zest of lime and a bay leaf)
*Available in asian markets

To make the sauce:
Heat sauce pan on medium heat for 3 minutes. Add 2 tbls oil, 1/4 cup onions, 1 tbls. garlic, 1 tbls. lemongrass and 2 oz. green curry paste. Sweat for 1-2 minutes. Add 1/4 cup sugar, 1/4 cup fish sauce and 16 oz. coconut milk. Bring to a boil and then reduce to a simmer. Combine 2 cup half and half, 1 cup cilantro, 2 each kaiffer lime leaf and 1 cup spinach in a blender, cold. Puree until smooth. Pour mixture into pot and cook for 15 minutes at a low to medium simmer. Strain through a fine mesh strainer. Reserve warm when ready to use immediately or cool down and reserve until later date. (This sauce can hold for up to 5 days, covered in refrigerator.)

Main Ingredients:
1/4 cup julienne white onions
1/2 lbs Rose pork tenderloin (1/4 inch thick X 3/4 inch long strips)
1 cup blanched broccoli florets
1/2 cup julienne red bell peppers
1/2 cup stripped and blanched snow peas
1/4 cup basil leaves
3/4 lb asian style pasta cooked according to package directions

To assemble the dish:
Bring 2 cups of curry sauce to a boil. Add onions and cook about 5 minutes until wilted. Add pork strips and cook until done (about 5-7 minutes.) Add broccoli, red bell peppers, snow peas and bring to a simmer. Remove from heat, stir in basil and pasta. Arrange in pasta bowl and serve hot.
Serves 4 portions

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Recipe by Chef Kenny Gilbert