INGREDIENTS
1
Pork tenderloin (about 1 pound)
1
peeled halved, and cut into 4-inch slices 1 pound persian cucumbers
1
stalk 3 tablespoons chopped lemongrass
1
Cilantro and basil, leaves
1/2 tsp
Coriander, ground
2
Garlic cloves
1 tbsp
Ginger
1
Shallot
2
Shallots, small
1
Thai or serrano chilies
1 1/16 cups
Coconut milk
1 tbsp
Fish sauce
4 tbsp
Lime juice
1/4 cup
Peanut butter, creamy
2 tsp
Soy sauce
2 tbsp
Brown sugar
1/2 tsp
Red pepper flakes
1/2 tsp
Salt
2
Tablespooons granulated sugar
1/2 tsp
Cumin, ground