It’s been a while since I mentioned the package that was sent to me by CurrySimple. To be honest, I was on such a curry kick for a while that I burned myself out on the concept of trying any of the three remaining pouches in the box.

When we moved in to the new house, the package went missing for a bit. I ran across it the other day in the “pile of things we haven’t unpacked yet” in my bedroom closet and immediately knew I had to give it another shot. The problem was, I still had three choices and I couldn’t figure out which one I wanted to try first. It took me two days to decide on their Gourmet Yellow Curry Sauce and I’m glad that I did.

This dish is decidedly simple and relies on some pretty simple ingredients and can be whipped up by anyone. It came to be simply because these are the things that I had in my fridge, freezer and pantry. The whole affair took about 30 minutes, including cooking the rice and was happily gobbled down by the adults in the house in near record time.

The cauliflower went incredibly well with the curry, as did the pork. The red, green and yellow bell peppers added just the right combination of sweet, tart and in-betweens to make this a tongue-tingling experience, but to be honest, this curry is only the tiniest bit spicy, and in my mind could have used just a hair more of a bite, even the next day.

Pork and Cauliflower Thai Yellow Curry

Ingredients:

• 1 pouch CurrySimple Gourmet Yellow Curry Sauce
• 1/2 lb thin cut pork loin chops, sliced into bite-sized strips
• 1/2 package frozen cauliflower florets
• 1/2 package Pepper Stir Fry vegetables, or about 2 bell peppers cut into bite sized strips
• 2 tbsp. canola or peanut oil
• Salt and Pepper to taste
• 2 cups cooked white rice

Method:

Heat a large, heavy bottomed skillet or sauté pan over medium to medium high heat. Season pork with salt and pepper. Add just enough oil to cover the bottom of the pan and allow to heat to a ripple. Add pork, stirring constantly until meat is about 1/2 cooked through. Add peppers, stirring constantly for about 3 minutes.

Add cauliflower and Yellow Curry package. Reduce heat to low, cover and simmer for approximately 10 minutes.

Serve over white rice, jasmine rice or noodles.

What I would have done differently had I thought of it at the time:

I think I might have added a bit of red chili flakes to the pork, and maybe some green onions, but aside from that, I’m just as happy with this as I can be about anything new in my arsenal. Eventually I’ll roll back around to this and see what inspiration my current larder has to offer me.