INGREDIENTS
1 cup
packed cilantro leaves
2
garlic cloves, crushed
2
jalapeños, seeded and chopped
1/4 cup
extra-virgin olive oil
2
pork tenderloins
1/2 cup
roasted peanuts
2
lemongrass stalks, tender inner white bulbs only, thinly sliced
2
fresh kaffir lime leaves, thinly sliced
2
Thai bird chiles, thinly sliced
4
shallots, very thinly sliced and separated into rings
1 tbsp
finely grated fresh ginger
1/4 cup
fresh lime juice
1/2 cup
grapeseed or canola oil
Kosher salt
2 cups
jasmine rice
1 13.5 ounce can
unsweetened coconut milk
2 oz
grated palm sugar (1/3 cup) or 1/4 cup granulated sugar
2
heads of baby bok choy, halved and thinly sliced through the core
2
scallions, thinly sliced