For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time. —Angela Robinson, Findlay, Ohio
Peanut Butter Pork Curry
Peanut Butter Pork Curry
Prep Time
15 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 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
Directions
- 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.
Nutrition Facts
1 cup: 463 calories, 24g fat (9g saturated fat), 64mg cholesterol, 837mg sodium, 36g carbohydrate (29g sugars, 4g fiber), 29g protein.
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