Red Curry Pork with Tomatoes

Red Curry Pork with Tomatoes

Simmer and serve in just minutes.

1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1⁄2 cup chicken or vegetable stock
2 tsp. brown sugar
1 Tbs. Thai Kitchen Red Curry Paste
1 Tbs. Thai Kitchen Premium Fish Sauce
1 pint basket cherry tomatoes, stems removed, and halved
12 oz. pork (or you may substitute beef), cut into 1⁄2” slices
1⁄2 cup chopped snow peas
Thai Kitchen Jasmine Rice

In a 2 quart saucepan, simmer the coconut milk, stock, sugar, red curry paste, fish sauce and tomatoes over medium heat for 7-10 minutes. While the coconut milk mixture is simmering, slice the meat into 1⁄2” strips. Add to the curry and simmer for an additional 5-7 minutes, or until the meat is completely cooked. Add the snow peas, simmer for an additional minute and serve over cooked Thai Kitchen Jasmine Rice