{I was too busy eating to take a picture}
Original recipe from Inspiralized. So delicious. Peanut butter + coconut milk + red curry?? You can’t go wrong. I added some regular rice because I only had one sweet potato. I also felt like it cut some of the richness of the curry.
Ingredients
- 1 tbsp olive oil
- 4-5 garlic clove minced (basically just a ton of garlic)
- 1 Tbsp minced ginger
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 boneless pork tenderloins, sliced into ½-inch strips (we marinated ours in lemon juice, olive oil, s&p, and grilled it - but she says to cook it in the pan)
- ¼ cup peanut butter
- ¼ cup Thai red curry paste
- 1 can coconut milk
- 1 tbsp fresh cilantro leaves
- 2 cups sweet potato rice* plus regular rice
What To Do
- Place a large skillet over medium heat and add in the oil. Add in the garlic and ginger and cook for 30 seconds. Then, add in the onions. Let cook for 1 minute and then add in the pork slices. Cook the pork for about 5 minutes until it starts to brown. Remove the pork and add in the red bell pepper slices. Let cook for 3 minutes and then put the pork back into the skillet.
- Add in the peanut butter and curry paste. Stir to combine and then add in the coconut milk and chicken broth. Toss to combine, cover the skillet and let simmer for 10 minutes, stirring occasionally. After 10 minutes, uncover and let simmer for 5 more minutes.
- Once done, remove the cover and stir in the cilantro. Remove from heat and transfer to a serving bowl. Serve alongside the sweet potato rice. Enjoy!
Notes
*To make the sweet potato rice, spiralize a large sweet potato (peel first). Place the noodles into a food processor and pulse until made into rice-like bits. Place in a large skillet with ½ cup chicken broth and let simmer for 5-7 minutes or until sweet potato fluffs up and softens like rice.