This curry takes less than 10 minutes to make. Using frozen chopped onions and prepared minced garlic cuts down the preparation time. Coconut milk adds a creamy texture.
Microwaveable brown rice is used in the Rice and Scallions recipe, making this a very quick and easy Indian-inspired dinner.
The curry powder sold in supermarkets is a blend of about 15 herbs, spices and seeds. This type of powder loses its flavor quickly. If you have curry powder that is more than six months old, buy a new one. It will add more flavor to the dish.
Helpful Hints:
• Boneless pork chops can be used instead of tenderloin. Cut them into small pieces.
• Crushed garlic cloves can be used instead of 2 teaspoons minced garlic.
• Chopped sweet onion can be used instead of frozen chopped onion.
Coconut Pork Curry
Yield 2 servings. Recipe by Linda Gassenheimer
2 teaspoons canola oil
3/4 pound pork tenderloin, cut into 1 inch cubes
1 cup frozen chopped onion
2 teaspoons minced garlic
1 tablespoon mild curry powder
1/2 teaspoon ground turmeric
1 cup reduced-sodium canned diced tomatoes
1/2 cup light coconut milk
Salt and freshly ground black pepper
Heat oil in a large nonstick skillet over medium-high heat. Add pork and brown on all sides about 2 minutes. Add onion, garlic, curry powder and turmeric. Saute 1 minute, mixing the spices together. Add the tomatoes with their juice. Stir to combine all ingredients. Cook 2 minutes. Add coconut milk and salt and pepper to taste. Serve over the rice.
