Tuesday, March 3, 2009

No Worry Yellow Curry


yellow curry stir fry

I just recently have been enjoying curry. I grew up in a traditional Southern home, so if we didn’t grow it, we didn’t eat it. When I started working at the Co-op five years ago, I began discovering new and different foods. I was always hesitant to try curry. I’m not a huge fan of spicy food. However, I found a whole new type of heat with yellow curry: warm. I love it!

You’ll need:

3 tbsp. extra virgin olive oil

1/2 tsp. garlic powder, ground ginger, ground cardamom, chili powder, pepper

4 bone-less pork chops (I used all natural)

1 cup broccoli florets

1 bag stir fry mix (I used Cascadian Farm Chinese Stir-Fry)

1 tbsp. yellow curry powder

2 tbsp. white vinegar

2 cups gluten free chicken broth (I used Organic, free range)

Brown rice for serving

Start with a large skillet. Pour in the olive oil and mix in all the 1/2 tsp spices, and heat over medium-high heat. Cut the pork into bite size bits and cook in the skillet. I cooked half at a time. Cook the bits for 3 minutes. Set aside.

Pour the broth and vinegar into the skillet to deglaze, and use a wooden spoon to scrape up the browned bits. Add in the veggies and the cooked pork. Sprinkle in the curry and bring to a boil. Cover and simmer until the veggies are soft. Serve on top of brown rice.

It’s a pretty simple recipe. You could substitute tofu or chicken into this recipe easily. Also if you have a food co-op or store that sells herbs by the pound, it can be a pretty cheap recipe. I bought only the amounts I needed, and it cost $1.60!!

Hopefully it will warm up well for lunch tomorrow. I hope everyone is having a great week!


LizNoVeggieGirl said...

Looove curry!!

MoonGoddess said...

That looks delish!!!

Might have to try this with some chicken or beef! Again your pictures have my mouth drooling!