So Simple It’s Silly is a series of incredibly easy sweet and savory recipes. Minimal ingredients, great short cuts and not at all time-consuming.
It’s been too long since I’ve done a So Simple It’s Silly recipe. I have been cooking, but gotten sidetracked with other things like the wedding, bachelorette party and best of all, starting my very own food business! Enough ramblings from me, on to this incredibly easy weekday dinner. Sometimes when you’re tired and honestly just want something fool-proof and quick to put together, this is the meal for you! Rich spicy red curry with sweet pineapples, coconut milk, cilantro and your meat of choice. I just happened to have pork in my fridge. It’s one of my go-tos and always satisfies!
3 tbsp of Red Curry Paste
(use your favorite brand or make your own!)
2 large Green Bell Peppers, chopped into 1 1/2 inch chunks
1 lbs Pork tenderloin, cut into 1 inch cubes
1 cup of Cilantro, chopped
1 can Pineapple packed in pineapple juice
(very important, don’t get the sugar syrup one!)
1 can Coconut Milk, unsweetened 14 oz.
1 cups of Water
1 tbsp Sugar
1 tsp Cayenne Pepper
2 tsp Red Pepper Flakes
(peppers are optional, I like my curry hot!)
1 tbsp Fish Sauce
2 tsp oil
Salt and Black Pepper to taste
Corn Starch Slurry
(incase you want a thicker curry)
1. In a pot over medium high heat, add you oil, allow it to heat to an almost smoking point. Add your Pork cubes and allow to brown on each side. Add your chopped Green Bell Peppers
2. Add your 3 tablespoons of Red Curry Paste and allow to coat the pork and peppers as well as fry in the oil. Continue to stir until curry becomes fragrant. About 3-4 minutes, do not let the curry burn!
3. Add your coconut milk, sugar, fish sauce, water, cayenne pepper and red pepper flakes(extra peppers are optional, you can control how spicy you want your curry!). Stir well to dissolve curry into liquids, allow to come to a boil before lowering the temperature to a medium low. Let simmer for 25 minutes uncovered.
4. If you’ve bought Pineapple chunks (don’t buy crushed pineapples for this recipe!), you can add just as. If you bought pineapple rings, quarter each ring. Add pineapples to your curry along with all the pineapple juice. Simmer an additional 10 mins to allow pineapples to heat through.
5. Check for seasonings, add salt and black pepper to taste. If your curry is on the thin side, you can add a cornstarch slurry (water + cornstarch), bring the curry to a full boil for 5 minutes to allow slurry to thicken the liquid. Finish with the juice of 1 lime and the chopped cilantro.
6. Serve with hot fragrant steamed Jasmine Rice.
1. You can use any protein of your choice. Chicken works well with this recipe.
2. I chose to use a store-bought Red Curry paste because it’s readily available in the Ethnic aisle of your local grocery store. You can make your own Red Curry paste also. I will do one in a later blog post.
3. The pineapple juice adds a great sweetness and acidity to help balance the spice rich curry.
4. You can add other vegetables to this recipe. Bamboo shoots and tomatoes also work well.
5. It’s crazy easy and you can’t mess this up! Good luck and enjoy!