So this is literally something I threw together with whatever I had in my pantry/freezer. This isn't even close to the best coconut-based curry I've ever tried (the best being from Karuna's Thai Plate in Tucson. ughhh I want some now). But it's pretty good for just throwing something together at home with whatever I had lying around. Hope you guys like it!
Ingredients;
-1 pack of thinly sliced pork
-1/2 a yellow onion
-1 green bell pepper
-2 cloves crushed garlic
-1/2 a can of Coconut Milk
-Chicken Bouillon powder
-Garlic Salt
Optional:
-4 Carrots (Usually I wouldn't put carrots in here, but I wanted more veggies!)
-1 Red or Yellow bell pepper
-Cilantro
-Red chili peppers
-1 pack of thinly sliced pork
-1/2 a yellow onion
-1 green bell pepper
-2 cloves crushed garlic
-1/2 a can of Coconut Milk
-Chicken Bouillon powder
-Garlic Salt
Optional:
-4 Carrots (Usually I wouldn't put carrots in here, but I wanted more veggies!)
-1 Red or Yellow bell pepper
-Cilantro
-Red chili peppers
Directions;
1. After defrosting pork, cut into medium sized strips and set aside
2. Clean and cut carrots as desired and set aside
3. Clean and cut bell pepper(s) into strips. This means removing the seeds! Set aside
4. Slice onion as desired and set aside.
5. At the bottom of a large, oiled and heated pot, fry your pork with crushed garlic. Season to taste with garlic salt.
6. Once cooked, ad enough water to create a soup for your curry and bring to a boil.
7. Once boiling, add your onions, carrots and bell peppers.
8. Add two large palm fulls of chicken bouillon powder (this is my idea of a measurement guys). Adjust to taste.
9. Add half a can of coconut milk and let simmer
10. Optional: If you want your soup to thicken up, create a slurry by putting some of your soup into a small bowl and mixing with flour. Pour the slurry into the soup to thicken. For those of you who want it spicy, feel free to add the chili peppers. In fact, feel free to add whatever you want!
Serve with rice!
Personally I love anything coconut...EXCEPT (ironically) coconut water. Haha. I wish I had chili peppers to put in the curry, because personally. I LOVE spicy things.
Do you guys like spicy?
1. After defrosting pork, cut into medium sized strips and set aside
2. Clean and cut carrots as desired and set aside
3. Clean and cut bell pepper(s) into strips. This means removing the seeds! Set aside
4. Slice onion as desired and set aside.
5. At the bottom of a large, oiled and heated pot, fry your pork with crushed garlic. Season to taste with garlic salt.
6. Once cooked, ad enough water to create a soup for your curry and bring to a boil.
7. Once boiling, add your onions, carrots and bell peppers.
8. Add two large palm fulls of chicken bouillon powder (this is my idea of a measurement guys). Adjust to taste.
9. Add half a can of coconut milk and let simmer
10. Optional: If you want your soup to thicken up, create a slurry by putting some of your soup into a small bowl and mixing with flour. Pour the slurry into the soup to thicken. For those of you who want it spicy, feel free to add the chili peppers. In fact, feel free to add whatever you want!
Serve with rice!
Personally I love anything coconut...EXCEPT (ironically) coconut water. Haha. I wish I had chili peppers to put in the curry, because personally. I LOVE spicy things.
Do you guys like spicy?
Today is awesome because I discovered something called "Vlogidays" through Organized Like Jenn's vlog channel. Basically it's vlogging every day from Thanksgiving to New Years! It's a lot of pressure, but I think I may join in with her instead of doing Vlogcember! What do you guys think?