Pork Coconut Curry

Sometimes you just want to heat up a delicious freezer meal. Right now I have Shepherd’s Pie, Cornbread Chicken Pot Pie, Carnitas Enchiladas and this curry ready to go for those meals that I really just don’t feel like cooking.

Freezer Pork Coconut Curry

Spices:
1 Tablespoon Curry Powder
1 teaspoon Turmeric
½ teaspoon Cinnamon
½ teaspoon Ground Nutmeg
½ teaspoon Red Pepper Flakes
½ teaspoon Cayenne Powder
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1 Tablespoon Olive Oil
3 lb Pork Tenderloin; cubed
Pinch of Salt and Pepper
1 cup Bell Pepper; diced
½ cup Tomatoes; seeded & diced
1 large Russet Potato; peeled & cubed
1 medium Sweet Potato; peeled & cubed
2 large Carrots; peeled & sliced into 1” pieces
1 medium Yellow Onion; diced
3 cloves Garlic; finely minced

1 quart Chicken Broth
14 oz. can Coconut Milk
¼ cup Soy Sauce
1 teaspoon fresh Ginger Paste
1 Tablespoon Green Curry Paste
1 teaspoon Chile Paste
2 teaspoons Brown Sugar
2 Bay Leaves
¼ cup Fresh Cilantro; chopped

Steamed and/or Fried Rice

Heat dutch oven over medium-high heat and add dry spices. This heats up the oils inside the spices and gives it a deeper flavor.
Add the oil, salt, pepper, pork and vegetables; sautéing until cooked through. Don’t worry if the root vegetables aren’t tender.
Add the remaining ingredients to the dutch oven and bring to a boil. Reduce the heat to low and simmer, covered, for 1 hour.
Remove bay leaves and scoop into freezer safe containers. Add cooked rice, seal, label and date, then place in freezer.