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Ingredients

• 2 1/2 tablespoons  canola oil
• 1 tablespoon  minced ginger
• 1 tablespoon  minced garlic
• 1 teaspoon  minced jalapeno
• 2 tablespoons  minced scallion, plus 2 tablespoons thinly sliced scallion
• 1   red bell pepper, cut into 1/2-inch-wide strips
• 1   small sweet potato (about 5 ounces), peeled and cut into 1/2-inch pieces
•   Salt and freshly ground pepper
• 2   zucchini, halved lengthwise and sliced crosswise 1/2 inch thick
• 1 1/2 teaspoons  Thai red curry paste
• 2 cups  pure coconut water
• 3 tablespoons  lime juice
• 2 cups  coarsely shredded stemmed kale
• 1 tablespoon  chopped cilantro
• 2 tablespoons  full-fat sour cream
• 4   center-cut pork tenderloin medallions (about 4 ounces each), pounded to a 1-inch thickness

Description

Instead Of Using High-calorie Coconut Milk, Sue Zemanick Of New Orleans' Gautreau's Substitutes Coconut Water (the Clear Liquid Inside Young Coconuts) And A Touch Of Full-fat Sour Cream To Add Richness To This Curry Sauce. Lime Juice And Red Curry

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