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This recipe was excellent! I made a few SMALL tweaks, like adding an extra teaspoon of curry (I used all hot rather than mild), a sliced red bell pepper and 3 sliced jalapeÃ±o peppers for added heat, but this recipe is fantastic in its original state. When I was looking to bump up the sauce just prior to serving, I added 1/3 cup chicken broth rather than additional coconut milk, which moistened things up and deepened the flavor. Some chopped green onions were the perfect garnish. As for the meat.. Chicken would also be lovely here, but Asian Pork Tenderloin is the absolute greatest.
This is very quick meal. I used barbecue pork ribs and Fat Free Coconut Milk (For Recipes). The peas were defrosted and added the last couple of minutes just to warm. Made for *PAC Spring 2008*