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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Nutrition Facts

435 calories; 34.3 g total fat; 49 mg cholesterol; 525 mg sodium. 12.3 g carbohydrates; 23.9 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2015
This is my favourite recipe for curry. I have made it with chicken and sirloin steak as well as the pork and it always turns out great. When I make it with steak I use beef broth instead of chicken broth. I like to use Mahesh Curry Powder which is tan coloured very flavourful and somewhat hotter then the yellow stuff from the grocery store. I also use fresh chopped onion (1) and fresh minced garlic cloves (4) instead of the dehydrated stuff. I also add 2.5 cups of frozen peas and carrots and a cup of chopped sweet green bell pepper to make it a complete meal. It's great served over rice which I flavour with 1 tsp. each of lemon and coconut or almond extracts per 4 cups of cooked rice. I just add the extracts to the water when making the rice. Read More
(8)
13 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/21/2015
This is my favourite recipe for curry. I have made it with chicken and sirloin steak as well as the pork and it always turns out great. When I make it with steak I use beef broth instead of chicken broth. I like to use Mahesh Curry Powder which is tan coloured very flavourful and somewhat hotter then the yellow stuff from the grocery store. I also use fresh chopped onion (1) and fresh minced garlic cloves (4) instead of the dehydrated stuff. I also add 2.5 cups of frozen peas and carrots and a cup of chopped sweet green bell pepper to make it a complete meal. It's great served over rice which I flavour with 1 tsp. each of lemon and coconut or almond extracts per 4 cups of cooked rice. I just add the extracts to the water when making the rice. Read More
(8)
Rating: 5 stars
10/21/2015
This is my favourite recipe for curry. I have made it with chicken and sirloin steak as well as the pork and it always turns out great. When I make it with steak I use beef broth instead of chicken broth. I like to use Mahesh Curry Powder which is tan coloured very flavourful and somewhat hotter then the yellow stuff from the grocery store. I also use fresh chopped onion (1) and fresh minced garlic cloves (4) instead of the dehydrated stuff. I also add 2.5 cups of frozen peas and carrots and a cup of chopped sweet green bell pepper to make it a complete meal. It's great served over rice which I flavour with 1 tsp. each of lemon and coconut or almond extracts per 4 cups of cooked rice. I just add the extracts to the water when making the rice. Read More
(8)
Rating: 4 stars
10/12/2016
Very good recipe for pork curry. I opted to bring everything together in a skillet cover and simmer on the stovetop at medium-low heat instead of putting it in the oven. This works with different proteins'. It has a very good curry flavor enhanced by the coconut and peanut butter. Read More
(5)
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Rating: 5 stars
02/17/2016
This doesn't disappoint! I was impressed with how easy it was to make! No changes and I served it with a Thai lime rice Read More
(3)
Rating: 5 stars
08/12/2016
Very good. Cut the pork into chunks and used real onions. Used about 1/2 cup water so there was a thick sauce and served with naan bread. Definitely a keeper. Read More
(2)
Rating: 5 stars
04/28/2017
Delicious! My husband absolutely loves it. He's a barbecue fanatic and usually grills pork tenderloin but said this is better! I followed the recipe exactly except that I had only 1-1/3 tbsp curry powder and as I did not have coconut oil I used sesame oil. I would use the full 2 tbsp of curry powder next time but would continue to use sesame oil as that is what I have on hand. There is lots of sauce of perfect consistency which is great with rice. Will definitely make it again! Read More
(2)
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Rating: 4 stars
10/23/2014
I used fresh garlic and onion and added red pepper so it was almost a full meal just add rice Read More
(2)
Rating: 5 stars
02/11/2019
This is amazing. I used red curry paste on the meat as I cooked it removed from the pan and sauteed onions carrots mushrooms celery until crisp/tender then put the meat back in the pan and added the coconut milk and peanut butter. Served over rice. Husband loved it. Read More
(1)
Rating: 4 stars
06/15/2018
Very good! Enjoyed the way it is and also with plain Greek yogurt stirred in. Read More
(1)
Rating: 5 stars
03/08/2019
We added baby carrots and red potatoes Served over jasmine rice It was fabulous and will definitely make this recipe again and again Read More
(1)