¼ cup (60 mL) canola oil
2 lb (900 g) pork tenderloin or rib end pork loin, deboned, cut into thin 1" strips
1 Tbsp (15 mL) finely chopped lemongrass, white part only
2 tsp (10 mL) finely chopped garlic
2 tsp (10 mL) finely chopped ginger
1 Tbsp (15 mL) Thai red curry paste
2 cans (400 mL/14 fl oz) coconut milk
12 kaffir lime leaves
12 white mushrooms, quartered
1 small zucchini, diced into ½" cubes
2 Tbsp (30 mL) palm sugar
1 Tbsp (15 mL) fish sauce
Zest and juice of 1 lime
¼ cup (60 mL) chopped cilantro, for garnish
Heat oil in a large pot over medium heat. Add pork strips and sear until browned. Stir in lemongrass, garlic, ginger and Thai curry paste. Cook for about 30 seconds.
Add coconut milk and kaffir lime leaves. Lower heat and simmer, stirring occasionally, until the curry is the consistency of whipping cream.
Add in mushrooms, zucchini, palm sugar, fish sauce and lime zest and juice. Continue to cook, stirring occasionally, until mushrooms and zucchini are softened.
Serve over steamed jasmine rice and garnish with cilantro, if desired.