Curry with Pork and Peppers

Curry with Pork and Peppers

"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

32 m servings 396 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • 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

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 cayenn...

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Least positive
Newest

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 cayenn...

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...

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...

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 cr...

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 ...

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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