I made this the other night and served it with whole grain rice with green onions and baby bok choy(recipe to follow). We also had some fresh sliced avocado and steaned broccoli. It was simple and amazing! mmm!!
1 stalk fresh lemon grass stem and coarse leaves trimmed, cut into chunks or 2 TBL prepared lemon grass from jar or tube*
1 T sugar
2 T soy sauce
1 T fish sauce
1 quarter size slice fresh ginger or 1 T prepared ginger from a jar
1/4 t pepper
a few cilantro sprigs
1 T Thai red curry paste*
1 garlic clove
2 T grape-seed or olive oil
1 lb. pork tenderloin cut into 1/2”-1” slices
*Thai Kitchen makes red curry paste which can be found in most grocery stores on the asian aisle. Thai Taste makes sliced lemon grass in a jar which is much easier to deal with than fresh lemon grass and is a staple in my kitchen.
Combine all ingredients, except pork, and pulse into a paste using a food processor or blender. Spread over pork and let sit 15 minutes. Preheat Grill on high. Grill pork on low, turing once until browned-6-10 minutes.
PER SERVING: 210 Cal, 10gm Fat, 5.9gm Carb., 23gm Protein
2 small heads baby bok choy-cleaned, trimmed and cut into 1” size pieces
1 t extra virgin olive oil
1/8 c chicken bouillon* I like Better Than Bouillon- this comes in a jar and keeps easily
in the fridge. You can mix 1/8t with 1/8 cup of water=1/8 c bouillon
3/4-1 c whole grain rice
Prepare rice according to directions. In a med size skillet combine oil, onions and bok choy. Stir on high for 2 min. Add bouillon and stir for another 2 minutes until liquid is absorbed. Combine with cooked rice and salt to taste.
PER SERVING: 129.5 Cal, 5.5gm Fat, 20.3gm Carb., 2.5gm Protein