Red Curry Coconut Rice With Pork

I really enjoy spicy foods, especially Thai so whenever I come across a recipe (especially one that's easy to prepare!), I give it a whirl. I'm a big fan of Basmati and Jasmine rice so I tend to use them in most of my Asian cooking. I found this little gem in our local newspaper which gives the recipe source as www.riceinfo.com.

• Ready In: 20 mins
• Serves: 5

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)

Directions

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