An unlikely quartet of vegetables (zucchini, sweet potato, red bell pepper and kale) come together for a delicious, Thai-style curry that is also health-conscious. Coconut water with a touch of full-fat sour cream mimics the taste and velvety richness of coconut milk without all the added calories. Paired with grilled pork tenderloin medallions, chef Sue Zemanick’s –Executive Chef of Gautreau’s and Ivy — recipe is hearty, healthy and intensely flavorful.
Recipe by chef Sue Zemanick
Yield: 4 Servings
Ingredients
- 2 1/2 tablespoons canola oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon minced jalapeno
- 2 tablespoons minced scallion, plus 2 tablespoons thinly sliced scallion for garnish
- 1 red bell pepper, cut into 1/2-inch wide strips
- 1 small sweet potato (about 5 ounces), peeled and cut into 1/2-inch pieces
- 2 zucchini, halved lengthwise and sliced crosswise 1/2-inch thick
- 2 cups coarsely shredded stemmed kale
- 1 tablespoon chopped cilantro
- 1 1/2 teaspoons Thai red curry paste
- 2 cups coconut water
- 3 tablespoons lime juice
- 2 tablespoons full-fat sour cream
- 4 center-cut pork tenderloin medallions (about 4 ounces each), pounded to a 1-inch thickness
Recipe
In a large, deep skillet, heat 2 tablespoons of the oil. Add the ginger, garlic, jalapeño and minced scallion and cook over moderate heat, stirring until fragrant, 3 minutes. Add the bell pepper and sweet potato, season with salt and pepper and cook, stirring frequently, until barely softened, 3 minutes. Add the zucchini and curry paste and stir to coat the vegetables with the curry.
Add the coconut water and lime juice and simmer over moderate heat until the sweet potatoes are nearly tender and the liquid is reduced by half, about 20 minutes. Stir in the kale and cilantro and cook just until the kale is wilted. Add the sour cream and season with salt and pepper.
Light a grill or preheat a grill pan. Rub the pork with the remaining 1/2 tablespoon of oil and season with salt and pepper; grill over moderate heat, turning, until cooked through, 12 to 15 minutes. Let the pork rest for 5 minutes, then slice and arrange on plates with the vegetable curry alongside. Garnish with the sliced scallions and serve.
