Friday, July 20, 2012

Speedy Pork and Pumpkin Curry

I got home at 5:45.  This was on the table by 6:15.  Yep, it's that quick.  And REALLY good.  And pretty healthy.  And it makes a lot, so you'll have leftovers for when you really don't have time to cook.  What more can you ask for?

I served it with some of my leftover vegetable salad, leftover cooked rice, and pita bread.   Without convenient leftovers, you'd still have time to cook up some rice while the curry is cooking and maybe roast a quick pan of asparagus or make green salad.  

What you need:

1/4 cup curry paste (I used Patak's mild curry)
2 teaspoons coriander powder
1 teaspoon chili powder (optional)
1 teaspoon black pepper
2-3 tablespoons finely chopped fresh ginger
3 tablespoons minced garlic (or substitute garlic powder)
1/2 cup chopped onion
3-5 dried hot red Thai peppers
1 package (with the 2 tenderloins, each 3/4-1 pound) pork tenderloin, chopped into 1 inch chunks 
2 tablespoons Ketjap Manis
1 cup coconut milk
1-2 cups milk, water, or something along those lines (I used a light soy milk to cut calories and I also sometimes use unsweetened almond milk in things like this.  If you are not watching calories too carefully, you could also just use more coconut milk for a richer version.)
1/4-1/3 tomato sauce or ketchup 

Start by heating a large pot over medium-high heat.  Add the curry paste, coriander, chili powder, black pepper, ginger, garlic, onion, and red peppers and let cook for a few minutes.  The mixture should become fragrant and slightly browned.  Add the pork and let this brown for a few more minutes, stirring occasionally.  Add the pumpkin and continue to stir-fry.  If the mixture is too dry and starting to stick too much, go ahead and add the Ketjap Manis and a splash of water to help it along.  Once the pumpkin is slightly browned and beginning to soften, add the coconut milk, the Ketjap Manis (if you haven't already), the milk/ water, and the tomato sauce.  Reduce heat and let simmer until both the pumpkin and pork are cooked through (the pork can be just slightly pink in the middle.  Taste test and add a bit more Ketjap Manis, garlic powder, or even some regular curry powder if you find it lacking. 


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