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Peanut Butter Pork Curry

For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Bonus: The butcher cubed the pork for me to save time. —Angela Robinson, Findlay, Ohio
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings


  • 2 pork tenderloins (3/4 pound each), cubed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup sliced fresh carrots
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 cup chicken broth
  • 1 cup cream of coconut or coconut milk
  • 1/2 cup creamy peanut butter
  • 3 teaspoons curry powder
  • 1/4 teaspoon cayenne pepper
  • Cooked brown rice


  • Sprinkle pork with 1/2 teaspoon salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir until no longer pink, 4-6 minutes. Remove.
  • In same skillet, cook carrots and onion until softened, 4-6 minutes. Add garlic; cook 2 minutes. Return pork to skillet. Add tomatoes and broth. Reduce heat; simmer, covered, 6-8 minutes.
  • Stir in cream of coconut, peanut butter, curry and cayenne and remaining salt until smooth. Simmer, uncovered, until thickened slightly, about 2 minutes. Serve with brown rice.
Nutrition Facts
1 cup: 463 calories, 24g fat (9g saturated fat), 64mg cholesterol, 837mg sodium, 36g carbohydrate (29g sugars, 4g fiber), 29g protein.
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