Coconut Curry Pork and Cranberries

Ingredients

• 1-1/2 cups basmati or jasmine rice
• Zest of 1 lime, cut into very thin strips
• 1 teaspoon kosher or sea salt, divided
• 3/4 cup light coconut milk
• 1 tablespoon Thai red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon firmly packed light-brown sugar
• 1 tablespoon freshly squeezed lime juice
• 3 tablespoons vegetable oil (such as canola)
• 1 pound pork tenderloin, cut into strips about 1/2 inch wide and 2 inches long
• 2 cups sliced button mushrooms
• 4 large garlic cloves, minced
• 2 tablespoons minced fresh ginger
• 4 cups thinly sliced Napa cabbage
• 1/2 cup dried sweetened cranberries
• 1/2 cup roughly chopped scallions
• 1/2 cup roughly chopped cilantro leaves
• 1/3 cup chopped salted peanuts