Spicy Pork, Peanut and Sweet Potato Green Chili Curry


1 Tablespoon peanut oil
1 lb. boneless center cut pork chops, cut into 1/3 inch wide strips
2 cloves garlic, minced
½ Tablespoon ginger, minced
3 Tablespoons soy sauce, divided use
1 29 0z can sweet potatoes, drained and chopped into ½ cubes
1 5 oz. can sliced water chestnuts, roughly chopped
6 green onions, sliced (white and light green parts only)
2 13.5 oz cans light coconut milk
2 teaspoons green chili curry paste
¼ cup Spicy Asian Peanut Sauce
1 teaspoon salt
¼ chopped basil leaves
3 cups hot cooked jasmine rice

Heat peanut oil in a wok or large skillet over med-high heat. Add pork, stir for 2 minutes, then add 1 tablespoon soy sauce and continue cooking for 2 minutes. Add garlic and ginger, stirring constantly until pork is just cooked through (don’t allow garlic and ginger to burn). Add sweet potatoes, water chestnuts, and green onions. Cook for 1 minute. Stir in coconut milk, curry paste, Spicy Asian Peanut Sauce, salt, and remaining 2 tablespoons soy sauce. Heat, stirring occasionally, until bubbling. Adjust seasonings. Remove from heat, sprinkle with basil, and, if desired, serve over hot rice.

Makes 6 Servings.

Submitted by: Joanna J. / Flower Mound, TX