Curry with Pork and Peppers Recipe -
Curry with Pork and Peppers Recipe
  • READY IN 32 mins

Curry with Pork and Peppers

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    10 mins

    32 mins


  1. Heat large skillet sprayed with cooking spray on medium-high heat. Add meat; cook and stir 4 min. or until evenly browned. Add vegetables; cook 4 to 6 min. or until vegetables are crisp-tender, stirring constantly.
  2. Add cream cheese spread, curry paste, coconut milk and water; cook until cream cheese is melted, stirring constantly. Bring just to boil; simmer on medium-low heat 8 to 10 min. or until meat is cooked through, stirring frequently.
  3. Serve over rice; top with cilantro.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • Special Extra: Top with 1/4 cup toasted shredded coconut just before serving.
  • Healthy Living: Save 70 calories and 8 grams of total fat, including 7 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and light coconut milk.

Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2010

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!"

Most Helpful Critical Review
Oct 11, 2010

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!


7 Ratings

Sep 21, 2011

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!

May 24, 2011

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.

Aug 19, 2011

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.

Mar 22, 2011

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.


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  • Calories
  • 396 kcal
  • 20%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 26.6 g
  • 53%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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