Curry with Pork and Peppers

Curry with Pork and Peppers

Philadelphia Cream Cheese 0

"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."

Ingredients 32 m {{adjustedServings}} servings 396 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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.
Tips & Tricks


  • 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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Reviews 6

  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 cayenne or add 2 chopped jalapenos. Heat oil, add garlic & ginger cook til fragrant, add pork and veggies. Cook for about 8 minutes (medium heat). Add cream cheese/coconut milk/cayenne/curry paste/lime juice mixture and stir to coat all the meat and veggies. Turn heat to low and cover. Cook until pork is cooked through, about 10-15 more minutes. Add a good handful of chopped cilantro at this point, stir in. This recipe is far too bland as written, but the amount of sauce was right on. Too many times I've made similar dishes and ended up with much to much sauce. The cream cheese gave it a wonderful texture and creamy taste!

Mountain Momma

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 sauce is spot on and this would go well with chicken or just vegatables. His remark was, "I can't wait to eat that again!"


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 rice and fresh chapati bread. My son loved it and so did I!