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.
Microwavable 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.
COCONUT PORK CURRY
2 t. canola oil
3/4 lb. pork tenderloin, cut into 1-inch cubes
1 c. frozen chopped onion
2 t. minced garlic
1 T. mild curry powder
1/2 t. ground turmeric
1 c. reduced-sodium canned diced tomatoes
1/2 c. 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. Makes 2 servings.
RICE AND SCALLIONS
1 package microwavable brown rice to make 1 1/2 c.
2 t. canola oil
2 scallions, sliced, 1/2 c.
Salt and fresh ground black pepper
Cook rice in microwave according to package instructions. Measure 1 1/2 cups and place it in a bowl. Add canola oil and half the scallions. Add salt and pepper to taste. Divide the rice between two dinner plates. Spoon curry on top of the rice and sprinkle remaining scallions on top. Makes 2 servings.
(Recipes by Linda Gassenheimer.)
The Link LonkNovember 11, 2020 at 05:11PM
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Coconut pork curry with rice on the table in 10 minutes - Boston Herald
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