Maybe it’s the idea that at least if I’m heating myself up on the inside, I have some kind of control over my body temperature, whatever the thermometer says outside.
I know that many of my friends turn to the grill rather than heat up the kitchen, but I have a confession to make. Unless my husband has volunteered to cook outside, I’m going to be at the stove. The one time I tried to light a grill by myself I nearly burned off my eyebrows. I resolve to overcome that little stumbling block this year, but for now, I am safely indoors, cooking up Thai food.
The nice thing about this dish is that much like a stir-fry, it really doesn’t take long to cook and you’re not going to be using many pots (just one for the pork and a second one to cook the rice).
So if you have all of your ingredients prepped before you get started, you can throw your dinner together in no time and still have time to relax with your cool beverage of choice (mine seems to be iced jasmine tea at the moment).
A note on the spice level: When I made this for my mother, who has always enjoyed fiery dishes, she was glowing (Southern ladies don’t sweat, you know, they glow), and her nose was running. That was with two jalapenos and a generous squirt of sriracha sauce.
I’ve modified the recipe to make it a bit milder, but by all means, reduce the sauce or leave it out altogether if you’re concerned."
Includes recipe for:
spicy thai pork tenderloin
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