Coconut Curry Pork and Cranberries

Sam Jones/Quinn Brein


1-1/2 cups basmati or jasmine rice
Zest of 1 lime, cut into very thin strips
1 teaspoon kosher or sea salt, divided
3/4 cup light coconut milk
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon firmly packed light-brown sugar
1 tablespoon freshly squeezed lime juice
3 tablespoons vegetable oil (such as canola)
1 pound pork tenderloin, cut into strips about 1/2 inch wide and 2 inches long
2 cups sliced button mushrooms
4 large garlic cloves, minced
2 tablespoons minced fresh ginger
4 cups thinly sliced Napa cabbage
1/2 cup dried sweetened cranberries
1/2 cup roughly chopped scallions
1/2 cup roughly chopped cilantro leaves
1/3 cup chopped salted peanuts


In a 4- to 5-quart pot, combine rice and 2-½ cups water. Let sit 15 minutes; then stir in lime zest and ½ teaspoon salt.

Cover the pot. Bring to a boil; then reduce heat to low and cook until rice absorbs all the water, about 15 minutes. Set aside.

In a small bowl, whisk together coconut milk, curry paste, fish sauce, soy sauce, brown sugar, and lime juice. Set aside.

In a large frying pan or wok over high heat, heat oil until it shimmers.

Add pork and remaining ½ teaspoon salt. Cook, stirring often, until no longer pink on the outside, about 2 minutes.

Add mushrooms and cook, stirring, 2 minutes.

Add garlic, ginger, cabbage, and cranberries, stirring an additional minute.

Add coconut-milk mixture and simmer 3 minutes.

Remove from heat. Pork should be cooked through but not dry (cut to check).

Divide rice among six bowls; top with pork mixture, scallions, cilantro, and a sprinkle of peanuts.


6 servings

Preparation Time

45 Minutes

Total Time

45 Minutes

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