Ingredients
Marinade:
1 16-ounce can unsweetened coconut milk
2 tablespoons Thai fish sauce
2 teaspoons ground coriander
2 teaspoons curry powder
2 tablespoons brown sugar
3 pounds pork tenderloin
Dressing:
2/3 cup white vinegar
2/3 cup brown sugar
½ teaspoon salt
2-4 Serrano chiles, minced
Peanut Sauce:
2 tablespoons olive oil
2 shallots, minced
1 1/3 cups peanut butter
3 teaspoons red curry paste
2 teaspoons Thai fish sauce
1 16-ounce can unsweetened coconut milk
3 tablespoons fresh lime juice
Salt to taste
Cucumber Salad:
4 English cucumbers, peeled, halved lengthwise, thinly sliced
½ cup cilantro, finely chopped
4 tablespoons basil, finely chopped
Garnish:
2/3 cup dry roasted peanuts, chopped
Preparation
Marinade: Mix all ingredients in a large bowl. Add the pork tenderloins and let stand for 10 minutes, turning once.
Dressing: In a medium saucepan, combine vinegar, brown sugar and salt. Simmer over medium heat, stirring, just until sugar dissolves. Add the chiles. Pour dressing into medium bowl and let cool.
Pork: Preheat grill. Remove pork tenderloins from marinade and grill until browned on all sides and firm to the touch, about 15-20 minutes. Transfer to cutting board, cover loosely with foil and rest for 15 minutes.
Peanut Sauce: Heat oil in a medium skillet. Add the shallots and cook over medium heat until soft, about 2 minutes. Stir in peanut butter, red curry paste, fish sauce, and coconut milk. Simmer on low heat until slightly thickened, about 2 minutes. Add lime juice and season with salt.
Cucumber Salad: Add cucumbers to the reserved dressing and toss. Stir in cilantro and basil.
Mound the cucumber salad in the center of a large serving platter. Thinly slice the pork and arrange around the salad. Sprinkle with peanuts, and serve the peanut sauce on the side.
