Pork Tenderloin Thai Curry

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1 tablespoon vegetable oil

2 medium onions, halved and sliced (1 1/4 cups)

1 large red bell pepper, cut in 3/4-inch pieces (3/4 cup)

2 medium zucchini, cut in bite-size pieces (2 1/2 cups)

1 (1.75 oz.) packet red curry base

2 1/2 tablespoons light brown sugar

1 1/2 tablespoons fish sauce

1 (13.5 oz.) can Thai coconut milk (do not shake)

1/2 cup water

2 (1 1/2-1 3/4 lb.) pork tenderloins, sliced crosswise 1/3-inch thick

2 tablespoons unsalted dry roasted peanuts, coarsely chopped

Fresh cilantro sprigs

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