Thai Curry
4 thick pork cutlets
2 bell peppers sliced in large pieces
1 small onion sliced in large pieces
1 jalapeno with seeds
1" of ginger
1.5 tsp of coriander
1.5 tsp of cardamon
1.5 tsp of garlic powder
can of coconut milk
2 tbs of coconut oil
salt and pepper to taste
In a food processor blend the jalapeno, ginger, and spices (I added spices as I went until it smelled right so I'm estimating on the measurements)
Add ground up spices to the oil and toast the spices for 2-3 minutes.
Add the vegetables to the spices and oil and bring the temperature down to medium.
Saute the vegetables until the onions start to get soft.
Add the coconut milk and stir until combined.
Place the cutlets back in the pan and turn once to coat in milk.
Cover and cook for 20 minutes or until the pork is cooked through.
This was amazing curry! I was so pleased with the way it came out without following a recipe. If you are paleo serve this over some cauliflower rice, or regular rice if you are not. We just ate it as it was with some big salads.
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