1 can (13.66 ounces) Thai Kitchen® Coconut Milk
1/2 cup chicken or vegetable stock*
1 pint cherry tomatoes, halved
1 tablespoon Thai Kitchen® Red Curry Paste
1 tablespoon Thai Kitchen® Premium Fish Sauce
2 teaspoons brown sugar
3/4 pound boneless pork loin, cut into 1/2-inch slices
1/2 cup chopped snow peas
Cooked Thai Kitchen® Jasmine Rice
MIX coconut milk, stock, tomatoes, red curry paste, fish sauce and sugar in medium saucepan. Simmer 8 to 10 minutes on medium heat.
STIR in pork; simmer 5 to 7 minutes or until pork is cooked through. Add snow peas; simmer 1 minute.
SERVE over cooked Jasmine Rice.
*Note: If you are gluten-intolerant, check the label to make sure your stock is gluten-free.