Red Curry Pork With Peppers Recipes

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CURRIED PORK WITH SWEET PEPPERS RECIPE



Curried Pork with Sweet Peppers Recipe image

Provided by Jerry

Categories     Pork Recipes

Time P1DT20m

Number Of Ingredients 8

1 3lb pork loin
Your favorite curry sauce
1/2 red onion, sliced and cut in 2? pieces
4-6 sweet peppers, sliced.
Salt and pepper to taste
2 tbsp curry powder, if desired.
1/8 cup chicken stock
2 tbsp. vegetable or peanut oil for frying

Steps:

  • Put pork loin in a zip top storage bag and pour over enough curry sauce to cover well. Squeeze out as much air as possible and marinate for at least 24 hours and up to three days.
  • After pork has marinated, remove from bag and discard any leftover sauce. Cut pork loin into 1-inch cubes. Gather onions, peppers and stock and have them at the ready. The first part of this process goes very quickly.
  • Heat a large skillet or saute pan over high heat. When hot, add oil. When the oil just smokes, add pork in as close to a single layer as possible, stirring occasionally. (cook in batches if necessary, but don't crowd the pan.)
  • When pork is browned, add onions and peppers and cook until onions begin to turn translucent. Add stock and additional curry powder if desired. Stir to combine.
  • reduce heat to low and allow to simmer for approximately 10 minutes, or until stock has reduced to a very thin paste.
  • Remove from heat, serve immediately.

Nutrition Facts : Calories 391 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 46 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 125 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

RED CURRY PORK WITH PEPPERS



Red Curry Pork With Peppers image

This is an Indian stir-fry, so it is fast and easy to make. From "indian, 100 everyday recipes" by Love Food.

Provided by threeovens

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil or 2 tablespoons peanut oil
1 onion, coarsely chopped
2 garlic cloves, chopped
1 lb pork tenderloin, thickly sliced
1 red bell pepper, seeded and diced
6 ounces mushrooms (quartered or diced depending on which you use) or 6 ounces zucchini (quartered or diced depending on which you use)
2 tablespoons Thai red curry paste
4 ounces coconut cream
1 teaspoon vegetable bouillon granules
2 tablespoons thai soy sauce
4 tomatoes, peeled seeded and chopped
handful fresh cilantro, chopped

Steps:

  • Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes.
  • Add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
  • Add tomatoes and cilantro, stir to combine; serve.

Nutrition Facts : Calories 357.5, Fat 16, SaturatedFat 6.7, Cholesterol 73.7, Sodium 582.8, Carbohydrate 26.7, Fiber 3.1, Sugar 21.4, Protein 27.8

SKILLET PORK AND PEPPERS



Skillet Pork and Peppers image

This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (about 11/2 pounds), trimmed
Kosher salt
3 tablespoons extra-virgin olive oil
1 small onion, thickly sliced
2 red and/or yellow bell peppers, sliced into wide strips
6 cloves garlic, smashed
16 fresh sage leaves
2 tablespoons tomato paste
1/4 cup sliced pickled pepperoncini, plus 2 teaspoons liquid from the jar
1/3 cup dry white wine
2/3 cup low-sodium chicken broth
1/4 cup grated Parmesan

Steps:

  • Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
  • Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
  • Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
  • Photography by Antonis Achilleos

Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams

PORK CURRY WITH RED PEPPER



Pork Curry with Red Pepper image

A mouth watering simple one pot dish that is perfect for entertaining or as a family meal.

Provided by jimiskewl

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a wok over a moderate to high heat and fry the onion and garlic for 3 minutes until softened
  • Add the pork and stir fry for 5 minutes until nicely browned all over then add the red pepper, mushroom and curry paste. Give a good stir so that everything is evenly coated.
  • Dissolve the coconut in the stock (or mix if using coconut milk - you may want to pre-heat if using the milk to avoid cooling the dish). Add this mixture to the wok with the soy sauce and simmer for 8 to 10 minutes until the liquid has reduced.
  • Finally, add the tomatoes and coriander. warm through and serve with fluffy rice

SLOW COOKER THAI PORK WITH PEPPERS



Slow Cooker Thai Pork with Peppers image

Pork, peppers, and spices are cooked in a Thai peanut sauce until aromatic and tender. Served over brown or jasmine rice with steamed carrots on the side, this dish makes a satisfying meal.

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Thai

Time 5h30m

Yield 4

Number Of Ingredients 9

1 cup chicken broth
⅓ cup soy sauce
⅓ cup creamy peanut butter
3 tablespoons honey
6 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon crushed red pepper flakes
2 red bell peppers, thinly sliced and cut into bite-size lengths
1 pound boneless pork chops

Steps:

  • Place the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, crushed red pepper flakes, red bell peppers, and pork chops into a slow cooker, stir together, and set the cooker on Low. Cook for 5 to 6 hours until the pork is tender, and remove the pork from the sauce. Shred the pork, return to the sauce, let cook until hot, and serve.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 24.6 g, Cholesterol 36.2 mg, Fat 15.4 g, Fiber 3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 1325 mg, Sugar 17.8 g

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

  • With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  • With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  • Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  • Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  • Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

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