- 2 pork tenderloins (3/4 pound each), cubed
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup sliced fresh carrots
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 cup chicken broth
- 1 cup cream of coconut or coconut milk
- 1/2 cup creamy peanut butter
- 3 teaspoons curry powder
- 1/4 teaspoon cayenne pepper
- Cooked brown rice
- Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove.
- In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes.
- Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice. Yield: 6 servings
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Peanut Butter Pork Curry
"I made this dish exactly as written, and we did not like it at all. It was easy to make, and I had all the ingredients on hand, but the flavor was just not right. We did not like the peanut butter with the curry."
"A good basic curry dish with easy-to-find ingredients (I had everything in my kitchen!). I used chicken instead of pork as this was the protein I had on-hand, but made the rest of the dish exactly as written. The sauce is rich (I used coconut milk) and flavorful. For those who have never used peanut butter in curries or similar dishes, it adds a great depth of flavor but is not terribly sweet when blended with the other ingredients and flavors."