Pork Coconut Curry

Meal Prep Freezer Pork Coconut Curry Recipe by Ash's In The Kitchen

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

Freezer Pork Coconut Curry

• 1 Tablespoon Curry Powder
• 1 teaspoon Turmeric
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Red Pepper Flakes
• 1/2 teaspoon Cayenne Powder

• 1 Tablespoon Olive Oil
• 3 lb Pork Tenderloin; cubed
• Pinch of Salt and Pepper
• 1 cup Bell Pepper; diced
• 1/2 cup Tomatoes; seeded and diced
• 1 large Russet Potato; peeled and cubed
• 1 medium Sweet Potato; peeled and cubed
• 2 large Carrots; peeled and sliced into 1” pieces
• 1 medium Yellow Onion; diced
• 3 cloves Garlic; finely minced

• 1 quart Chicken Broth
• 14 oz. can Coconut Milk
• 1/4 cup Soy Sauce
• 1 teaspoon fresh Ginger Paste
• 1 Tablespoon Green Curry Paste
• 1 teaspoon Chile Paste
• 2 teaspoons Brown Sugar
• 2 Bay Leaves
• 1/4 cup Fresh Cilantro; chopped

• Steamed and/or Fried Rice

1. 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.
2. Add oil, salt, pepper, pork and vegetables; sautéing until cooked through. Don’t worry if the root vegetables aren’t tender.
3. Add remaining ingredients to the dutch oven and bring to a boil. Reduce to simmer, cover and allow to cook for 1 hour.
4. Remove bay leaves and scoop into freezer safe containers. Add cooked rice, seal, label and date, then place in freezer.

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots Recipe by Ash's In The Kitchen
Italian Pasta Salad Recipe by Ash's In The Kitchen
Puff Pastry Sweet Onion Tomato Pie Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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