Recipe by Philadelphia Cream Cheese
"Serve up dinner in less than an hour--this quick curry with chunks of pork tenderloin, red and green bell pepper in a creamy sauce with coconut milk is perfect over rice and sprinkled with chopped cilantro."
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pork tenderloin, cut into 1-inch pieces
onion, cut into 1-inch pieces
red bell pepper, cut into 1-inch pieces
green bell pepper, cut into 1-inch pieces
Philadelphia Cream Cheese Spread
Thai yellow curry paste
I followed the suggestion of the other reviewer and added ginger, garlic and omited the water. I also added salt and pepper to taste and a dash or red curry powder. My boyfriend LOVED IT! The sauce is spot on and this would go well with chicken or just vegatables. His remark was, "I can't wait to eat that again!"
It's a good start, but this recipe needs help. Start with the ingredient list: add 1 inch piece of ginger, minced, 2-3 cloves garlic minced, approx. 2 tbs lime juice, OMIT the water, tsp cayenne or add 2 chopped jalapenos. Heat oil, add garlic & ginger cook til fragrant, add pork and veggies. Cook for about 8 minutes (medium heat). Add cream cheese/coconut milk/cayenne/curry paste/lime juice mixture and stir to coat all the meat and veggies. Turn heat to low and cover. Cook until pork is cooked through, about 10-15 more minutes. Add a good handful of chopped cilantro at this point, stir in. This recipe is far too bland as written, but the amount of sauce was right on. Too many times I've made similar dishes and ended up with much to much sauce. The cream cheese gave it a wonderful texture and creamy taste!
Great recipie although I tweaked it a bit by adding chick peas, corriander, cumin and more curry powder. I omitted the cream cheese as well. Quick, easy and very flavourful. Served with jasmine rice and fresh chapati bread. My son loved it and so did I!
Meh. I followed other reviewer's suggestions, adding fresh ground ginger and garlic to pump up the flavor. With these additions, the recipe was pretty good. Sorry Philly, but I'll skip the cream cheese next time. It robbed the dish of any authenticity.
I had to make a few substitutions based on what I had on hand (pork loin chops instead of tenderloin, 2 green bell peppers instead of red and green, and green curry paste instead of yellow) and I omitted the onion (since my son won't eat them).
I also seasoned the meat with a bit of curry, turmeric, salt, and pepper, and used a little cornstarch to thicken the sauce.
After reading the other reviews, I think I am glad I was forced to make a few changes because mine turned out GREAT. The concept was perfect for the ingredients I had available and it was easy to personalize.
The best dinner I have ever made. I used red curry paste because it was all that I could find in the store, and it came out fantastic. I served it with basmati rice and mango lassi.
* Percent Daily Values are based on a 2,000 calorie diet.
Curry with Pork and Peppers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 147
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