Red Curry Coconut Rice With Pork - cooking recipe

Ingredients

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)

Preparation

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