Weekend Recipes: Red Curry Pork with Peppers

I’ve always had a secret love affair with curry dishes. I don't eat it all the time, but when I do, oh my. There’s something special about a rich, milky broth with a hint of spice, blended with a bowl of fluffy white rice. I’d never made it at home before, and with our budget being a bit tighter, I needed some curry in my mouth. Immediately.

I had some boneless pork chops, some curry, and some veggies in my fridge, and determined tonight was a good night to be brave and try to make pork with red curry and bell peppers. I found this recipe online, and was happy because it was loaded with veggies.

With the broth, hearty vegetables, and savory flavors, you’ll want to eat bowl after bowl. Enjoy!

Red Curry Pork with Peppers

- 2 tablespoons oil
- 1 onion, coarsely chopped
- 2 garlic cloves, chopped
- 1 lb pork tenderloin
- 1 red bell pepper, diced
- 6 ounces zucchini, diced
- 2 tablespoons Thai red curry paste
- 14 ounces coconut milk
- 1 teaspoon bouillon 
- 2 tablespoons soy sauce
- 4 tomatoes, peeled seeded and chopped
- handful fresh cilantro, chopped

• Cut your pork into large cubes, and season lightly with salt and pepper.

• Heat oil in a large skillet. Sauté both the onions and garlic for 2 minutes. They should be soft, but not browned.
• Add your pork, letting it brown for a few minutes.
• Add bell pepper and zucchini, allowing them to soften. 

I left the bell pepper seeds in for additional heat

• Finally, add your coconut milk,  curry paste, bouillon powder, and soy sauce. Allow it to boil, then reduce heat. Cover the meal, and let it simmer until some of the sauce reduces and thickens.

• Add tomatoes and cilantro, and allow the tomatoes and cilantro to gently soften. Stir gently, then serve with white rice.

Really Good (and Real) Spanish Rice

Is there anyone who doesn't love side dishes? Sometimes I wonder why people don't immediately serve huge portions of sides. I firmly believe that a good side could easily be made into a main dish. 

That's how I feel about my Spanish rice. It's got a lot of flavor packed into a small grain. 

Doesn't this enchilada plate look so much better with rice?

That said, it's also pretty easy to make. If you end up with leftovers, do what I do: put some cheddar on the rice, add sour cream, salsa and go to town.

Really Good (and real) Spanish Rice

1 cup long grain rice

1/8 cup chopped white onion

1 roma tomato, diced

2 1/4 cup water **chicken stock may be substituted for up to 1 1/2 cups of water 

3-4 tablespoons chicken bouillon, to taste

2 tablespoons cooking oil

• In a pot, begin browning your onion and your oil to cook on medium high heat. 

• Once your onion becomes aromatic (approximately 4-5 minutes), mix in the rice. Stir your rice every 3-4 minutes, allowing your rice to be coated in oil. Your rice should become toasted and begin browning.

Your rice should be a beautiful color, and  your kitchen will smell like heaven.

• Once your rice has reached a light brown color, carefully pour in water or stock. **Be careful not to burn yourself with the steam that comes up the moment the water makes contact with the pot.
• Stir in the tomato, and add chicken bouillon a tablespoon at a time, stirring with each addition. Once the broth has reached the right level of flavor, cover the mixture.

• Once the water comes to a boil, lower the heat to the lowest setting. Allow the rice to continue cooking for approximately 12-15 minutes. The rice should be soft, with no water left in the pot.

Do not lower  your heat until the rice bubbles, like so.

• Immediately remove from heat and serve.  Enjoy!

Don't you just want to grab a spoon and go to town?