Coconut Curry is GOOD on EVERYTHING!

We love coconut curry so much that I literally order coconut milk from Amazon by the dozen. Tonight, it's Coconut Curry Pork with Potatoes and Rice Noodles. Again, the trick to tender and moist meat is dredging it in cornstarch first. It works every time and you'll never end up with dried out pork ever again!

Ingredients:


1 boneless pork chop, cut into chunks
1 Tbsp cornstarch
1 Tbsp oil
1/4 c onion, chopped
1 garlic clove, minced
1 Tbsp minced fresh ginger
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
1 can unsweetened coconut milk
1 Tbsp sugar
1 Tbsp Fish Sauce
3 (or more) dried chillies
6 baby potatoes, cut in half
Rice noodles, for serving
Green onions, for garnish


Prep:


1. Toss pork with cornstarch. In a pot, heat oil over medium-high heat. Add pork to the pan and brown, about 10 minutes. Remove and set aside.


2. Add the onion, garlic, ginger, curry, cumin and turmeric and cook over medium heat, stirring, until fragrant and the onion is softened, about 5 minutes.


3. Add the coconut milk, stock, sugar, Fish Sauce and chillies and bring to a simmer. Add the potatoes and pork back.


4. Cover and simmer for 20 minutes until the meat is cooked through and potatoes are tender. Serve over rice noodles.