Tip : If you want a deeper green color, add 1/4 cup chopped cooked and strained spinach to the sauce when blending with the cilantro, agave and lime juice.
Ingredients
- 1 tbsp vegetable oil
- 1 medium shallot peeled and finely chopped
- 1 clove peeled garlic grated
- 2-3 tbsp prepared green curry paste
- 1 tbsp fish sauce
- 1 tsp grated lime zest
- 1 14 oz can coconut milk
- 1 tbsp agave or honey
- 1 tbsp fresh lime juice
- 1/2 bunch fresh cilantro leaves
Instructions
- Gather all ingredients before starting the recipe.
- Heat 1 tbsp vegetable oil in a medium saucepan over medium heat.
- Add 1 medium shallot, finely chopped and sauté until the shallots are soft, about 3-4 minutes.
- Add 1 clove peeled garlic, grated, 2-3 tbsp prepared green curry paste, 1 tbsp fish sauce and 1 tsp grated lime zest and stir to combine. Cook until the mixture becomes quite fragrant, about 4 minutes.
- Add 1 14 oz can coconut milk, stir to combine with a whisk, bring to a simmer and then reduce heat and cook until reduced by half, about 20-25 minutes. Remove from heat and allow the sauce to come to room temperature.
- Add 1 tbsp agave or honey 1 tbsp fresh lime juice and 1/2 bunch fresh cilantro leaves and blend until very smooth.
- Drizzle sauce over the bottom of a serving platter, place sliced pork tenderloin on top of the sauce and garnish with chopped pistachios and cilantro leaves.
