INDIAN PORK CURRY RECIPE COCONUT MILK RECIPES

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SPICY PORK CURRY RECIPE | ALLRECIPES



Spicy Pork Curry Recipe | Allrecipes image

This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.

Provided by Lillithmaximus

Categories     Meat and Poultry    Pork    Pork Tenderloin Recipes

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 14

1 cup water
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon salt
3 tablespoons coconut oil
2 tablespoons curry powder
½ teaspoon ground red pepper (cayenne), or more to taste
1 pound pork tenderloin, cut into strips
2?½ tablespoons all-purpose flour
1 cup coconut milk
¼ cup natural peanut butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
  • Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
  • Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
  • Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
  • Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Nutrition Facts : Calories 434.9 calories, CarbohydrateContent 12.3 g, CholesterolContent 49.1 mg, FatContent 34.3 g, FiberContent 3.2 g, ProteinContent 23.9 g, SaturatedFatContent 22.3 g, SodiumContent 525.3 mg, SugarContent 1.8 g

ALL-PURPOSE COCONUT CURRY RECIPE | BON APPÉTIT



All-Purpose Coconut Curry Recipe | Bon Appétit image

Your meal prep rotation isn't complete without this simple and versatile coconut curry—it's designed to make enough sauce for three different dishes that come together in minutes.

Provided by Meherwan Irani

Yield Makes about 6 cups

Number Of Ingredients 12

1 6" piece ginger, peeled, coarsely chopped
10 garlic cloves, coarsely chopped
6 Tbsp. (or more) grapeseed oil or vegetable oil
2 tsp. brown mustard seeds
6–8 fresh or dried curry leaves (optional)
1 tsp. asafetida (optional)
2 large red onions, finely chopped
Kosher salt
2 tsp. ground turmeric
1 28-oz. can crushed tomatoes
2 13.5-oz. cans unsweetened coconut milk (not low-fat)
2 cups low-sodium vegetable or chicken broth

Steps:

  • Pulse ginger and garlic in a food processor, adding a few drops of oil if needed to help blend smoothly, until a coarse paste forms. (Alternatively, you can finely grate ginger and garlic with a Microplane.)
  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Add a few mustard seeds to the pot. When seeds start to wiggle and pop, reduce heat to medium and add curry leaves (if using), asafetida (if using), and remaining mustard seeds. Cover pot and cook spices, swirling, until mustard seeds start popping more gradually, about 30 seconds. Uncover pot and return heat to medium-high. Add ginger-and-garlic paste and cook, stirring constantly, until beginning to brown, about 1 minute. Add red onions and a big pinch of salt and cook, stirring often and reducing heat if needed to prevent burning, until onions are golden brown and jammy, 10–12 minutes.
  • Stir in turmeric, then tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring often, until tomatoes are glossy and darkened in color and oil starts to separate around edges of pot, 7–9 minutes.
  • Add coconut milk and broth and stir to combine; season with salt. Bring curry to a simmer, then reduce heat to medium-low. Cover and cook another 10 minutes, stirring every couple of minutes to prevent sticking and burning. Taste curry and season with more salt if needed. Do ahead: Curry can be made 5 days ahead. Let cool, then transfer to an airtight container and chill, or freeze up to 3 months. If frozen, thaw in the refrigerator before using.

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