Red Curry Pork With Apple Recipes

Steps:

• In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.

Steps:

• Heat oil in a large skillet and saute onions and garlic until softened, but not browned, 1 or 2 minutes; add pork slices and stir-fry until browned, 2 to 3 minutes.
• Add bell pepper, mushrooms (or zucchini), and curry paste; add coconut cream, bouillon powder, and soy sauce; bring to a boil, reduce heat, and let simmer until some of the sauce reduces and thickens, 4 to 5 minutes.
• Add tomatoes and cilantro, stir to combine; serve.

Steps:

• In a large saute pan, heat oil to med-high.
• Cook pork chops until browned on both sides, and almost cooked through; remove from pan; set aside.
• Over med heat, cook onion, garlic, apple, and red pepper strips for 2 minutes, or until softened.
• Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1-2 minutes, or until slightly thickened.
• Return pork chops to frypan; adjust seasoning with salt and pepper.
• Cook for 1-2 minutes, or until heated through.
• Serve pork chops with sauce, and sprinkle with fresh parsley.
• Note: this recipe serves 4 people, if desired, all the ingredients can be doubled to feed more.

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. , Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. , Serve with rice if desired. Sprinkle with raisins and coconut.

Steps:

• Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
• Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.

Steps:

• In a 6-qt. electric pressure cooker, combine the first 9 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. , Add apple to pressure cooker. In a small bowl, combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and apple is tender, 3-5 minutes., If desired, serve with rice. Sprinkle with raisins and coconut.

Steps:

• Heat 1 tablespoon oil in a large wok or pan, add pork, cook in batches until browned all over, add additional oil as needed, set pork to one side. I find you use about 2 tablespoons to cook the pork and that leaves 1 tablespoon for the onion.
• Heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.
• Add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 Min's.
• Return pork to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 Min's, until apples soften and pork is cooked through.
• About 5 Min's before the end add bok choy.
• Remove from heat and stir in basil.
• Serve over rice or bean sprouts for lower carb version.