Prep 15 mins
Cook 15 mins
This is an Indian stir-fry, so it is fast and easy to make. From "indian, 100 everyday recipes" by Love Food.
- 29.58 ml vegetable oil or 29.58 ml peanut oil
- 1 onion, coarsely chopped
- 2 garlic cloves, chopped
- 453.59 g pork tenderloin, thickly sliced
- 1 red bell pepper, seeded and diced
- 170.09 g mushrooms (quartered or diced depending on which you use) or 170.09 g zucchini (quartered or diced depending on which you use)
- 29.58 ml Thai red curry paste
- 113.39 g coconut cream
- 4.92 ml vegetable bouillon granules
- 29.58 ml thai soy sauce
- 4 tomatoes, peeled seeded and chopped
- handful fresh cilantro, chopped
- Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes.
- Add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
- Add tomatoes and cilantro, stir to combine; serve.
Made exactly as written, used zucchini. This tasted a little like Thai, and was really good and fresh tasting for spring.
Served with brown rice and this is really tasty. I used canned diced tomatoes to save time and bumped up the curry sauce because we like things zesty. Made for PRMR tag.
Made a couple adjustments, I used a teaspoon beef bouillon granules, since I had no vegetable granules on hand. Used zucchini, as suggested, and a diced green bell pepper, since they have finally come up in my garden, with that being said this was a lovely flavored thai recipe. Not much of a stir-fry fan, though have occasionally do them. The pork was seasoned nicely, as it made for a nice quick-easy dinner. The curry was definately noticable and gave this great flavors. Nice to have a change of pace recipe. Really enjoyed. Made and reviewed for PRMR Tag.