AWESOME APPLE AND PORK CURRY
We love curry at our house, and I have tryed many different recipes...here's one I think you will really enjoy. The addition of apple mixed with the curry gives this dish, such a wonderful flavor...of course all spices can be adjusted to suit taste, and recipe may be easily doubled if desired...this dish is great served along side with raisin-green onion couscous.
Provided by Kittencalrecipezazz
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saute pan, heat oil to med-high.
- Cook pork chops until browned on both sides, and almost cooked through; remove from pan; set aside.
- Over med heat, cook onion, garlic, apple, and red pepper strips for 2 minutes, or until softened.
- Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1-2 minutes, or until slightly thickened.
- Return pork chops to frypan; adjust seasoning with salt and pepper.
- Cook for 1-2 minutes, or until heated through.
- Serve pork chops with sauce, and sprinkle with fresh parsley.
- Note: this recipe serves 4 people, if desired, all the ingredients can be doubled to feed more.
RED CURRY PORK WITH APPLE
This again is quite a quick dish to throw together, another one that can be on the table in about 35-45 Min's with a yummy end result. You can serve this dish over rice, as My hubby and I are watching our carb intake at the moment I served ours over bean sprouts. The flavours in this dish all compliment each other really well and the addition of the apple just gives it that something different. I just used a prepared red curry paste with this, not only for time purposes, but also for ease of making, feel free to use homemade, I would have, if I had had some already made up in the fridge.
Provided by The Flying Chef
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon oil in a large wok or pan, add pork, cook in batches until browned all over, add additional oil as needed, set pork to one side. I find you use about 2 tablespoons to cook the pork and that leaves 1 tablespoon for the onion.
- Heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.
- Add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 Min's.
- Return pork to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 Min's, until apples soften and pork is cooked through.
- About 5 Min's before the end add bok choy.
- Remove from heat and stir in basil.
- Serve over rice or bean sprouts for lower carb version.
Nutrition Facts : Calories 793.8, Fat 45.3, SaturatedFat 28.6, Cholesterol 126, Sodium 321.7, Carbohydrate 53.6, Fiber 3.9, Sugar 43.7, Protein 46.9
SLOW-COOKER PORK AND APPLE CURRY
Here's a gentle curry dish that's sure to please American palates. For fun, try varying the garnish-add a few chopped peanuts or a little chutney. -Nancy Reck, Mill Valley, California
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. , Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. , Serve with rice if desired. Sprinkle with raisins and coconut.
Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
PORK & PINEAPPLE CURRY
Slow cooked pork & pineapple curry-quick and easy to prepare for entertaining friends
Provided by lucylop
Time 5h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Mix flour and salt together and toss pork pieces in mixture until coated.
- Heat oil in frying pan (skillet) and brown meat on all sides.
- Transfer to crock pot.
- Add onion to pan and saute until transparent.
- Add all remaining ingredients to pan and bring to boil.
- Transfer to crock pot.
- Cook on low for 5- 8 hours (depending on your crock pot) until tender.
- Discard bay leaves and stir well
- Serve with rice.
PORK CHOPS WITH CURRIED APPLE-ONION SAUCE
Provided by Lidian Long
Categories Fruit Mustard Onion Pork Father's Day Dinner Apple Bon Appétit California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
- Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.
ROASTED RED CURRY CHICKEN WITH APPLE JUS
Steps:
- Make chicken:
- Position rack in center of oven and preheat to 350°F. Mix oil and curry paste in small bowl. Rinse chickens; pat dry. Sprinkle inside and out with salt and pepper. Place apple, garlic, cilantro and mint in cavities of chickens, dividing equally. Rub curry mixture over chickens. Tie legs together.
- Place chickens in large roasting pan. Roast until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally, about 1 hour 15 minutes. Transfer chickens to platter. Tent with foil.
- Prepare jus:
- Shake mustard seeds in medium skillet over low heat until color darkens and seeds begin to pop, about 2 minutes. Transfer mustard seeds to medium bowl.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add shallots, thyme and brown sugar to skillet and sauté until shallots are translucent, about 3 minutes. Add chicken stock, apple juice, wine and cinnamon sticks. Boil until mixture is reduced to 1 cup, about 20 minutes. Strain into medium saucepan. Bring jus to simmer. Add apple cider vinegar, toasted mustard seeds and remaining 4 tablespoons butter and whisk just until butter melts. Season with salt and pepper. Serve jus with chickens.
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