Monday, December 6, 2010

Chili Coconut Pork

Source: Company's Coming: 30-Minute Weekday Meals


  • 1 tbsp water
  • 2 tsp cornstartch
  • 1 tsp olive oil
  • 1 lb pork tenderloin, sliced against the grain
  • 1 tsp olive oil
  • 2-3 peppers, julienned
  • 1 onion, sliced
  • 1 tsp finely grated ginger root (or 1/2 tsp ground)
  • 1 tsp cumin
  • 1/2 tsp dried crushed chilies
  • 1-14 oz (398mL) can of light coconut milk
  • 1/2 c. mango chutney
  • 1 c. frozen peas


  1. Stir water into cornstartch in a small cup/bowl and set aside.
  2. Heat oil in a large skillet. Cook the pork until slightly pink. Set aside.
  3. Add more oil, vegetables and spices. Cook for a couple of mins, until the spices are fragrant and the veggies are starting to soften.
  4. Add the coconut milk and the chutney. Bring to a boil and simmer for 5 mins.
  5. Add the pork, peas and cornstartch mixture. Bring to a boil and simmer for a couple of mins, until the sauce thickens and the peas are cooked.
  6. Garnish with sliced green onion, serve and enjoy!


I served this over brown rice with a side of broccoli. It would be delicious over basmati or jasmine rice. The broccoli side wasn't really necessary, as there were enough veggies in the dish, but I needed to use it up :) The flavour was very nice and light. I might use spicier chutney instead of mild next time or some red pepper flakes, because I did find it a teensy bit bland. Over all, this was very good and a quick weeknight meal.

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