Reviewed: Jan. 16, 2013

Wow this is good. I wish it were hotter, so next time I will bump up the heat. Otherwise this is awesome.

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Reviewer:

Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

Reviewed: Jun. 6, 2012

This was good, but it did require a few modifications to enhance the flavor so this is why I am giving it only 3 stars. I didn't flour the porkchops since I didn't want my gravy too thick. I also seasoned my porkchops in season salt, black pepper and curry prior to frying. I added fish sauce and a tbsp of brown sugar to the sauce mix and substituted water for the wine. Served over hot rice and squeezed fresh lime juice on top. YUM.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Jan. 24, 2012

At the suggestion of others, we omitted the flour and everything turned out very well. We also added more red pepper and garlic than the recipe called for. Will definitely make this again.

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Reviewer:

brettsf

Reviewed: Jan. 2, 2012

Nice recipe but I am more accustomed to Indian curry so the flavors were very mild but blended nicely over rice. I used smooth peanut butter and skipped the flouring of the pork. Also, I seared the pork first.

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Reviewer:

ahabthecrab

Reviewed: Dec. 15, 2010

I give this recipe 5 stars based on my modifications (I haven't actually made it exactly as the recipe indicates). My modifications are as follows; first, I use cubed chicken instead of pork tenderloin. Secondly, I do not bread the chicken, but I brown it in a bit of oil (and add the red pepper flakes later when making the sauce). I substitute water for the white wine since I never seem to have any in the house. I cut down the beef boullion to just 1 cube and use only a 1/2 tsp of the pepper flakes so that my kids will eat it. I up the curry powder to 4 tsp and use whatever vegetables I have on hand (if I don't have mushrooms). I skip the oven and just let it simmer covered in a large skillet for 30 minutes and it is FANTASTIC! Thank you for such a delicious recipe!

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Reviewer:

TIMOTHYSWIFE

Reviewed: Aug. 7, 2009

Good dish. I left out the flour but otherwise followed the directions and it turned out great. Will definately make again.

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Reviewer:

Jaime

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: May 13, 2009

I made this last night and it turned out great! I wouldn't use as much flour next time, ended up throwing so much out. I skipped the mushrooms but used a red bell pepper. I'll tweak it for our tastes but Well Done and Thanks!

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Reviewer:

Silverbranch

Reviewed: Jan. 4, 2009

I am giving this a 5 star becuase of the changes we made. 1) Don't bread the pork- cut into a 1 inch x 1/8 inch slice, cooking in a dutch oven with the red pepper flakes; 2) Don't use mushrooms- intead we used thinly sliced red and green bell peppers and yellow squash (just because we couldn't find any zuchini), mixed into the pot with the peanut butter and coconut milk and added the meat back into the pot; 3) Don't even bother putting it into a baking dish, we just cooked it right on the stove in the dutch oven; 4) For taste, we used Real Lemon juice and red chili sauce (we only used the pepper sauce on our own plates, otherwise the kids, ages 7 & 5 wouldn't have like it. We used light coconut milk to save on the fat and did not seem to think it needed any additional salt. We cooked brown rice with chicken stock and spooned the mixture over top. This is one of our family's new favorite dishes. I plan to freeze the leftovers for later since we made 24 servings for that purpose!!!!! Enjoy.

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Reviewer:

Callie

Home Town: Hillsborough, North Carolina, USA

Reviewed: Dec. 29, 2008

This was excellent. I was very pleased. Did add 2 tsps of ground cayenne to turn up the heat. Yummy-yum-yum.

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Reviewer:

Mama Delilah

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 25, 2008

Alright here is what I did. As I say usually I give the recipe a fair shake but some things didn't sit right with me for flavors. I didn't even read the reviews until after I made the recipe. I certainly didn't bread the pork..tenderloin is naturally juicy. I cooked the pork first in a skillet with the lid on. Then I let the meat rest with the lid on. Second I didn't add the wine. Mostly because we are a dry house and I am not big on wine flavor. Mushrooms? nah..too earthy for this exotic dish...they get lost in all the flavors going on. Since it was the day before grocery day I didn't have coconut milk in stock so I used a can of evaporated milk and put some pur coconut extract in it (1 tsp) I also added more curry powder, paprika, red pepper, and more peanut butter. My husband said to feel free to make this any time. There will be a lot of sauce the point is to put it over the rice. Also dont overcook pork because it is high in fat it will dry out. Like I said before put the lid on and let it rest so the juices dont come out.

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