Pork With Spicy Cucumber Salad

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Ingredients

One 14-ounce can unsweetened coconut milk

1 tablespoon plus 1 teaspoon fish sauce

1 teaspoon ground coriander

1 teaspoon curry powder

1/3 cup plus 1 tablespoon light brown sugar

Two 3/4-pound pork tenderloins

1/3 cup white vinegar

Salt

2 Thai, or bird, chiles or serrano chiles, seeded and minced

1 tablespoon vegetable oil

1 shallot, minced

2/3 cup creamy peanut butter

1 1/2 teaspoons Thai red curry paste

2 tablespoons boiling water (optional)

1 1/2 tablespoons fresh lime juice

3 small cucumbers—peeled, halved lengthwise, seeded and thinly sliced

1/4 cup finely chopped cilantro

2 tablespoons finely chopped basil

1/3 cup chopped salted peanuts

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