Curry with Pork and Peppers

Curry with Pork and Peppers


"Serve up dinner in less than an hour--this quick curry with chunks of pork tenderloin, red and green bell pepper in a creamy sauce with coconut milk is perfect over rice and sprinkled with chopped cilantro."


32 m servings 396 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 396 kcal
  • 20%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat large skillet sprayed with cooking spray on medium-high heat. Add meat; cook and stir 4 min. or until evenly browned. Add vegetables; cook 4 to 6 min. or until vegetables are crisp-tender, stirring constantly.
  2. Add cream cheese spread, curry paste, coconut milk and water; cook until cream cheese is melted, stirring constantly. Bring just to boil; simmer on medium-low heat 8 to 10 min. or until meat is cooked through, stirring frequently.
  3. Serve over rice; top with cilantro.
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  • Kraft Kitchens Tips
  • Special Extra: Top with 1/4 cup toasted shredded coconut just before serving.
  • Healthy Living: Save 70 calories and 8 grams of total fat, including 7 grams of saturated fat, per serving by preparing with Philadelphia Light Brick Cream Cheese Spread and light coconut milk.
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Your rating



  1. 7 Ratings


It's a good start, but this recipe needs help. Start with the ingredient list: add 1 inch piece of ginger, minced, 2-3 cloves garlic minced, approx. 2 tbs lime juice, OMIT the water, tsp cayenn...

I followed the suggestion of the other reviewer and added ginger, garlic and omited the water. I also added salt and pepper to taste and a dash or red curry powder. My boyfriend LOVED IT! The...

Great recipie although I tweaked it a bit by adding chick peas, corriander, cumin and more curry powder. I omitted the cream cheese as well. Quick, easy and very flavourful. Served with jasmine...