They add wonderful, unique aroma and flavor to the dish. Meanwhile, slice potatoes into pieces about 2 x 1/2-inch (5 x 1 cm) thick. I’m not just talking about just any old curry -> I’m talking about the kind of curry that hits that … Serve with a cucumber salad and steamed jasmine rice for a satisfying dinner. When they begin to pop, add the potatoes … By the way, cushaw is a large winter squash, of which I have none–see below. (Cut 280 calories and 16 grams of saturated fat per cup.) Pork and Potato Curry in the November issue of FOOD AND WINE, Inter-Faith Hospitality Network (part of Family Promise), original recipe here from Chef Katianna Hong at, More Time, French Style: Slow Cooker French Pork Stew with White Beans, Caramelized Onion Green Beans with Parmesan, Cornish Hens with Cranberry Cornbread-Brown Rice Dressing: Thanksgiving for One or Two, One-Pan Thanksgiving Sides: Easy is as Easy Does, Beer-Braised Pork Shoulder–Election Day Comfort Food, Corn Soup with Sauteed Scallops and Bacon, Grilled Chicken Tenders with Couscous Greek Salad, Grilled Eggplant and Sausage Pasta Made on the Grill, Make-Ahead Green Bean with Shallot Cream Dressing, Salmon en Papillote with Shallots and Tomatoes, Udon Noodle Soup with Vegetables and Tofu, 6 limes: Cut 2 into fourths to cook in the pot, use 2 to squeeze juice into the pot (3 tablespoons), and slice the last 2 into wedges for garnish, 2 pounds pork loin, trimmed and cut into 1-inch pieces, 3 large sweet potatoes, peeled and cut into 1 1/2-inch pieces, 15-ounce can unsweetened lite 
coconut milk, Cilantro, mint, basil and sliced scallions, for garnish
*. Transfer the pork to the plate. I keep them from year to year so I can go through them just for fun. Now I have nothing against it, except that I don’t live in the south and the food feels weighted to the way, way buttery caloric side, witness a preponderance of pork ribs, sweet potato pies, and pecan recipes. Cook’s Note Time Savers: you could try the microwaveable brown rice, (above or similar) as well as the easier to cut up sliced pork loin chops instead of a pork loin roast. Our goal is to inspire our readers to make flavorful, creative food, whether it's for a quick weeknight meal, family dinner or holiday celebration. Return pork to pan, and stir in broth, tomato sauce, and bay leaf. Add a little more oil to the wok and add the onion seeds. 1 brown onion, sliced into chunks. I find the new ones arrive and I haven’t even really read the old ones. Serve over steamed jasmine rice and top with chopped cilantro. 6) Spoon the curry into serving bowls and top wi basil and coriander. Try this: To save time, I threw the shallots, jalapeño, garlic, and ginger in the food processor and chopped them there. Pour off all but 2 tablespoons of the fat in the skillet. 3) Add onion & ginger and cook for 2 minutes. They freeze beautifully and add a wonderful fragrance and flavor to many dishes. Post was not sent - check your email addresses! note - this is a mild curry (unless you get the HOT curry paste) 1 tablespoon olive oil. Don’t cook too much as the sweet potatoes do soften overnight and with the second cooking. If I’m intentional about it, I see things like a stellar recipe for Pork and Potato Curry in the November issue of FOOD AND WINE. At MyGourmetConnection we have more than a thousand easy-to-make recipes prepared with fresh, wholesome ingredients. Add enough water to just cover everything in the pot. Cook this tasty vegan curry for an exotic yet easy family dinner. 5) Add pork to the pan and cook for 4 minutes or until just cooked through. Out went white potatoes and in came sweet potatoes, while brown rice subbed for white. Add the garlic and cook just until fragrant, about 30 seconds. Order seed for your own cushaw squashes from rare seeds dot com. Cover and bring to boil. But I might. Another objective is for me to keep up with what’s new in various publications or for the holidays. Add to saucepan and bring to boil; reduce heat, cover and simmer for 5 minutes, stirring often. Repeat with the remaining pork. Lynne Webb is the editor, publisher and recipe developer. Otherwise these magazines can sort of come and go at my house with the exception of the true keepers. 1 lb boneless pork chops, sliced crosswise into thin strips, 1 to 2 tablespoons red curry paste (see recipe notes), 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes, Zest and juice from one lime (or kaffir lime - see recipe notes), 2 tablespoons fish sauce (or more to taste). Good idea to substitute anchovy paste for fish sauce too – it’s not for everyone. I dialed the heat way back for our milder palates, though I left a kick we could endure pleasurably. Your email address will not be published. With just enough southerner in my background to be all caught up in this kind of thing, I’ll admit that, for the record, I have yet to bake Peanut or Cushaw Pie. Add stock, brown sugar, fish sauce, coriander, cumin, turmeric, cinnamon and pieces of 2 limes. Thai red curry paste can be found at nearly all Asian grocers, or in the ethnic foods aisle of most supermarkets. If you'd like, enter your email address to follow this blog and receive notifications of new posts by email. Stir to combine and simmer for an additional 2 minutes. Add to saucepan and bring to boil; reduce heat, cover and simmer for 5 minutes, stirring often. Required fields are marked *. As it takes 45 minutes to cook, you might want to begin with that. Thanksgiving’s coming. Satay sweet potato curry. Sorry, your blog cannot share posts by email. Pour in the lite coconut milk and 3 tablespoons lime juice into the curry and bring to a boil. Meanwhile, slice pork lengthwise into quarters, then crosswise into 3/4-inch (2 cm) thick pieces. If you like a little more heat, add more curry paste. Place the noodles into a food processor and pulse until made into rice-like bits. Comfort food gets a makeover when you combine the classic combo of pork and sweet potatoes with spicy Thai red curry, tangy lime and creamy coconut milk. I went to the store, bought ingredients and began to throw this together, albeit with a number of healthy and personal changes. Thanks for reading More Time at the Table! Season with salt and white pepper. I hope the chef, Katianna Hong at The Charter Oak restaurant in St. Helena, California forgives us for changing this up, as we so enjoyed the new rendition and will watch for more from her. 26 Thai Dishes Better than Take-Out (Saveur), 10 Essential Ingredients for Thai Cooking. I may try this w/in a couple of weeks, Looks Perfect! Drain well, then spread out on a half-sheet pan to quickly cool to room temperature. Another option is to borrow everything from a neighbor or friend with a full spice cabinet. Remove the pork/onions and keep aside.