Awesome Apple And Pork Curry Recipes

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RED CURRY PORK WITH APPLE



Red Curry Pork With Apple image

This again is quite a quick dish to throw together, another one that can be on the table in about 35-45 Min's with a yummy end result. You can serve this dish over rice, as My hubby and I are watching our carb intake at the moment I served ours over bean sprouts. The flavours in this dish all compliment each other really well and the addition of the apple just gives it that something different. I just used a prepared red curry paste with this, not only for time purposes, but also for ease of making, feel free to use homemade, I would have, if I had had some already made up in the fridge.

Provided by The Flying Chef

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons peanut oil
800 g pork fillets, sliced thinly
5 tablespoons red curry paste, adjust to your taste (I used Thai kitchen brand)
1 medium onion, sliced thinly
3 garlic cloves, crushed
2 teaspoons fresh ginger, grated
300 ml coconut milk
200 ml coconut cream
50 ml water
1 teaspoon chicken stock, granuels
2 medium apples, peeled and sliced thinly
2 teaspoons lime juice
1 teaspoon fish sauce
400 g baby bok choy, trimmed and chopped (your choice I love this veg so I added it.)
1/2 cup Thai basil, chopped coarsely

Steps:

  • Heat 1 tablespoon oil in a large wok or pan, add pork, cook in batches until browned all over, add additional oil as needed, set pork to one side. I find you use about 2 tablespoons to cook the pork and that leaves 1 tablespoon for the onion.
  • Heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.
  • Add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 Min's.
  • Return pork to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 Min's, until apples soften and pork is cooked through.
  • About 5 Min's before the end add bok choy.
  • Remove from heat and stir in basil.
  • Serve over rice or bean sprouts for lower carb version.

Nutrition Facts : Calories 793.8, Fat 45.3, SaturatedFat 28.6, Cholesterol 126, Sodium 321.7, Carbohydrate 53.6, Fiber 3.9, Sugar 43.7, Protein 46.9

PORK CHOPS WITH CURRIED APPLE-ONION SAUCE



Pork Chops with Curried Apple-Onion Sauce image

Provided by Lidian Long

Categories     Fruit     Mustard     Onion     Pork     Father's Day     Dinner     Apple     Bon Appétit     California     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

4 8-ounce pork chops (each 1 inch thick)
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon olive oil
1 large apple, peeled, cored, chopped
1/2 onion, chopped
6 garlic cloves, minced
3/4 cup canned low-salt chicken broth
1/2 cup dry white wine
1/4 cup whipping cream
2 tablespoons honey mustard
1 teaspoon curry powder

Steps:

  • Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
  • Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.

PRESSURE-COOKER PORK AND APPLE CURRY



Pressure-Cooker Pork and Apple Curry image

Here's a gentle curry dish that's won't overwhelm more delicate palates. For fun, try varying the garnish-add a few chopped peanuts or a little chutney. -Nancy Reck, Mill Valley, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless pork loin roast, cut into 1-inch cubes
1 small onion, chopped
1/2 cup orange juice
1 tablespoon curry powder
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 medium apple, peeled and chopped
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice, optional
1/4 cup raisins
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a 6-qt. electric pressure cooker, combine the first 9 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°. , Add apple to pressure cooker. In a small bowl, combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened and apple is tender, 3-5 minutes., If desired, serve with rice. Sprinkle with raisins and coconut.

Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

SLOWER COOKER PORK CURRY WITH APPLES



Slower Cooker Pork Curry With Apples image

Pork tenderloin chunks are simmered until tender in the crock pot in an orange juice flavored curry sauce and served with brown rice garnished with fresh cilantro and chopped peanuts. Along with a side of peas and a fresh green salad makes for a delicious meal!

Provided by Crazycook in PA

Categories     Curries

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs pork tenderloin, cut into 1/2 inch cubes
1 apple, peeled, cored and chopped
1 small onion, chopped
1 garlic clove, diced
1/4 cup chicken broth
1/4 cup orange juice
2 teaspoons curry powder
1/8 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Steps:

  • Place all the ingredients in a slow cooker.
  • Cook on LOW for approximately 5 hours or until meat is tender.

SLOW-COOKER PORK AND APPLE CURRY



Slow-Cooker Pork and Apple Curry image

Here's a gentle curry dish that's sure to please American palates. For fun, try varying the garnish-add a few chopped peanuts or a little chutney. -Nancy Reck, Mill Valley, California

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 15

2 pounds boneless pork loin roast, cut into 1-inch cubes
1 medium apple, peeled and chopped
1 small onion, chopped
1/2 cup orange juice
1 tablespoon curry powder
1 teaspoon chicken bouillon granules
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice, optional
1/4 cup raisins
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. , Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. , Serve with rice if desired. Sprinkle with raisins and coconut.

Nutrition Facts : Calories 174 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 287mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

PORK CHOPS WITH CURRIED APPLE-ONION SAUCE



Pork Chops With Curried Apple-Onion Sauce image

This is a favorite pork chop recipe of ours. We like curry, so we always add more. I believe we got the recipe from Bon Appetit. ZWT region West (Washington apples).

Provided by lazyme

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

32 ounces pork chops, each 1 inch thick
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon olive oil
1 large apple, peeled, cored, chopped
1/2 onion, chopped
6 garlic cloves, minced
3/4 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup whipping cream
2 tablespoons honey mustard
1 teaspoon curry powder

Steps:

  • Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
  • Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.

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