Description
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Ingredients
- 1 cup water
- 1 tablespoon dried minced onion
- 1 cube chicken bouillon
- ½ teaspoon garlic powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- 3 tablespoons coconut oil
- 2 tablespoons curry powder
- ½ teaspoon ground red pepper (cayenne), or more to taste
- 1 pound pork tenderloin, cut into strips
- 2 ½ tablespoons all-purpose flour
- 1 cup coconut milk
- ¼ cup natural peanut butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water
- dried onion
- chicken bouillon
- garlic powder
- rosemary
- thyme
- and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil
- curry powder
- and ground red pepper 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.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture
- coconut milk
- and peanut butter into pork mixture; bring to a boil
- stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling
- about 45 minutes. Remove from oven
- remove lid
- and rest pork for 10 minutes to allow sauce to thicken.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 4