Tuesday, May 3, 2011

coconut curry pork

This is yet another recipe from my no whine with dinner cookbook.  I'm liking that book pretty well.  We have liked most of the things we tired from it.   I worried about this being a bit strong on the curry, but it was still good.  Not sure it was a family favorite, but for a curry dish, I liked it.  I also wanted to write that the authors of this cookbook have a website mealmakeovermoms.com.


  • 2 1/2 lbs pork loin, trimmed of fat and cut into 1 1/2 inch cubes
  • 1 large red pepper, diced
  • 1 small onion, diced (Pretty sure I used dehydrated)
  • 1 14 oz. can light coconut milk
  • 3 cloves garlic, minced
  • 2 Tablespoons brown sugar
  • 1 Tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 Tablespoons cornstarch
  • 2 Tablespoons lime juice
  • 1 cup frozen petite peas
  1. Place pork, bell pepper, onion, coconut milk, garlic, brown sugar, curry, ginger, salt and pepper in a 5-6 quart slow cooker.  Stir to combine.  Cover and cook on low until the pork is tender (about 6 hours.)  
  2. When done, whisk together cornstarch and lime juice until well combined.  add to the pork with the peas.  Cover and cook until the liquid thickens and the peas warm through, about 5 minutes.
  3. Serve over noodles or rice.  

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