Curried Pork in Peanut Sauce


4.7 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 13.7 g
  • Cholesterol: 54.4 mg
  • Sodium: 131.6 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 20.2 g

View full nutritional breakdown of Curried Pork in Peanut Sauce calories by ingredient
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Introduction

Very spicy entree using fresh, lean pork Very spicy entree using fresh, lean pork
Number of Servings: 5

Ingredients

    1 lb extra lean pork, trimmed and cubed
    1/2 cup baby carrots, cut in coarse strips
    1/2 cup diced red onion
    3-4 cloves garlic, minced
    1/4 tsp paprika
    1/4 tsp ground cumin
    1/2 tsp curry powder
    1/4 tsp cayenne pepper
    1/4 tsp ground white pepper
    1 tbs crushed red pepper
    1/4 tsp ground ginger
    1/2 cup crunchy style peanut butter

Directions

Trim off all visible fat from pork and cut into 2" cubes. Brown in a large non-stick skillet over medium-high heat. Add carrots and onions. When onions start to become translucent, reduce heat and add remaining ingredients, turning until peanut butter is melted and all the meat is thoroughly coated in the sauce. Cover and simmer over very low heat for about 30 minutes.
Serve over brown rice and lentils, garnish with chopped scallions, add salt to taste.
Chopped peanuts also make a great garnish.
Makes about 5 servings based on 3 oz meat serving size.

Number of Servings: 5

Recipe submitted by SparkPeople user NOTBLUSHING.

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Member Ratings For This Recipe

  • My family loved it! I added a tiny bit of water because it seemed too dry. We really liked the lentils and beans that I served with it. Luckily I had some cooked lentils in the freezer and used the microwave brown rice with it. I used half the measure of the red pepper flakes. - 5/21/14

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  • This was great! I added more water to make a thinner sauce. Very tasty. - 9/8/11

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  • Very spicy! I would also recommend adding chicken broth to make more sauce. I served this over brown rice. - 4/19/11

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  • Delishious!!! I used fresh ginger, doubled the curry and added some chicken broth to thin the sauce and it was amazing! I will definately make this again. My whole family loved it. - 3/28/11

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  • I used hot curry paste instead of curry powder, and boy it was hot hot HOT! So tasty, though! What a great recipe. I think this would also be great with chicken. - 1/18/11

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