This delicious pork curry recipe has just the right amount of heat, but it can be adjusted to any taste. It's delicious served over lemon-coconut scented rice.
Ingredients
- water: 1 cup
- minced onion: 1 Tbsp (dried)
- cube chicken bouillon: 1 piece
- garlic powder: 0.5 tsp
- rosemary: 0.25 tsp (dried)
- thyme: 0.25 tsp (dried)
- salt: 0.25 tsp
- coconut oil: 3 Tbsp
- curry powder: 2 Tbsp
- cayenne pepper: 0.5 tsp (to taste)
- pork tenderloin: 1 pound (cut into strips)
- ½ tablespoons all-purpose flour: 2 piece
- coconut milk: 1 cup
- natural peanut butter: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl. Microwave for 1 minute, then let stand until onion is rehydrated and bouillon is dissolved.
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Meanwhile, heat coconut oil, curry powder, and cayenne in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
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Add pork tenderloin to the skillet; cook and stir until pork begins to brown. Sprinkle flour over pork; cook and stir until pork is slightly pink in the center and cooked through; 2 to 3 minutes more.
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Stir in bouillon mixture, coconut milk, and peanut butter. Bring to a boil, stirring constantly. Cover the skillet and transfer to the oven.
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Cook in the preheated oven until pork is tender and sauce is bubbling, about 45 minutes. Remove from the oven, uncover, and let rest until the sauce thickens, about 10 minutes.
