- Portion size 4 servings
- Credits : Canadian Living Magazine: September 1999
Ingredients
Method
Season pork chops with salt and pepper.
In skillet, heat vegetable oil over medium-high heat; cook chops for 3 to 4 minutes per side or until browned and just a hint of pink remains inside. Transfer to plate; keep warm.
Add onions to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened.
Whisk together coconut milk and curry paste, add and boil for 3 minutes.
Add carrots, cover and cook over medium heat for 3 to 5 minutes or until tender.
Meanwhile in saucepan cook frozen peas for 2 minutes or until hot.
Return pork and accumulated juices to pan along with peas and coriander
