Red Curry Pork with Red Peppers
July 25, 2010
Who doesn’t love curry? My husband is well….so so. We have had this dish twice in the last two weeks and he’s like
yeah it’s ok, or yeah, it’s pretty good. He’s slowly converting himself. I thought it was really good, and very easy to put together. It was served in a big soup bowl over a heaping spoonful of steamy basmati rice. The left overs the next day were even better! Red curry, the star ingredient is popular in Thai cooking. The first time I used regular coconut milk, not realizing the fat content. The second time I used the “lite” version of coconut milk, and there was no difference in taste, texture, etc.
Bell peppers in general are loaded with lot’s of nutrients, such as vitamin C, thiamine, vitamin B6, beta carotene, and pholic acid. They also contain a large amount of phytochemicals that have exceptional antioxidant activity. Now after researching I learned that RED bell peppers contain lycopene which is a carotene that helps to protect against cancer and heart disease, according to this link here. Please enjoy!
For more red curry recipes, click here.
- 2 tbsp. olive oil
- 1 sweet onion, chopped
- 3 garlic cloves, chopped
- 1 lb. pork tenderloin, cut into 2-inch pieces
- 1 red bell pepper, sliced into 3-inch pieces
- ¾ lb. cremini mushrooms, quartered
- 1 tbsp. red curry paste
- 1-1/4 cup, lite coconut milk
- 2 tbsp. soy sauce
- 1-large can tomatoes, peeled and chopped
- 1 cup chopped fresh cilantro
- 1 tbsp. yogurt per serving, spooned on top (optional)
In a large non-stick frying pan, heat your oil to a medium heat. Add your onion, stirring often until slightly softened. Add your garlic and continue stirring for about 2 minutes. Add your pork, and continue cooking until lightly browned. Add the bell peppers, mushrooms, and curry paste (making sure your curry paste is well combined). Continue stirring until mushrooms and bell peppers are slightly limp. Add your soy sauce, reduce heat to medium low and cook for another 2 minutes. Add your coconut milk, bring to a boil, and simmer until the sauce has reduced and thickened, about 5 minutes.
Lastly, add the tomatoes and cilantro, stirring to combine, and continue simmering for another 5 minutes before serving.
Serves: 4
Total time: 60 minutes
Related posts:
- Stuffed Bell Peppers
- Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
- Pork Mushroom & Snow-Pea Stir-Fry
