Thai Style Dinner

Pork Loin with Peanut Cilantro Sauce

Ingredients

1 cup Tropic Isle coconut milk *
1/2 cup Adam's smooth peanut butter
1/4 cup soy sauce
4 Tbsp fresh lime juice
4 Tbsp dark brown sugar
4 cloves garlic
2 tsp ground coriander
2 lb pork loin *
Fresh chopped cilantro for garnish
Fresh lime wedges for serving/drizzling

Instructions

1. In a large bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, garlic, and coriander to make a smooth sauce.
2. Trim the pork of excess fat. Butterfly the loins by splitting each one lengthwise.
3. Open each loin like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness with a meat mallet or the bottom of a small skillet. Put the pork loins in a large, shallow bowl with the marinade and turn to coat. Let marinate for 30 minutes or up to 8 hours in the refrigerator.
4. While the pork marinades, heat a BBQ on high. Remove the loins from the marinade, letting the excess marinade drip back into the bowl save the marinade). Grill the tenderloins, turning once, until just cooked through, 7 minutes total. Transfer to a carving board and let rest for 5 minutes.
5. Meanwhile, pour the remaining marinade into a small saucepan and add 1 Tbsp. water. Bring to a boil then reduce the heat and simmer for 3 minutes. Important to thoroughly boil and thoroughly heat the sauce for the full time specified! Remove sauce from the heat. If the sauce seems too thick, thin it with a tiny bit more water. Slice the pork and serve drizzled with sauce. Top with chopped cilantro and serve with lime wedges for drizzling. Additional sauce can be placed in a small bowl for passing.  Serve with Jasmine rice.

Credit: Seasons & Supper

Easy Thai Shrimp Cakes

Ingredients

3/4 cup Onions, finely chopped
3/4 cup Celery, finely chopped
500 g Shrimp meat *
1 Egg
1 bunch green onion* finely chopped
2 tablespoon Garlic, finely chopped
2 Thai Chillies finely chopped
1 tablespoon Fish Sauce
1/2 cup Rice Flour
1/2 cup Cilantro roughly chopped
Salt to taste
4 tablespoons Oil

Instructions

1. In a food processor, add onions, celery, shrimp, egg, garlic, Thai chillies, fish sauce, rice flour, cilantro and salt. Blend till mixed well but still slightly chunky.
2. Heat oil in a skillet, and using an ice cream scooper, scoop the mixture on the pan. Use the back of a spatula to flatten it into cakes or cutlets. Cook on each side for 5-6 minutes, and take the shrimp cakes out on a tissue lined plate.  Serve hot with Thai sweet chilli sauce.

Missing the greens?
Sauté up some green beans in a hot wok with oil, garlic and sweet chili sauce for a spicy easy side dish!

Credit: My Food Story