Pork with Coconut Milk

Pork with Coconut Milk
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    salted butter

  • 12 oz
    (350 g)

    snow peas, trimmed

  • 1 1/4 lb
    (570 g)

    pork tenderloin, trimmed and sliced

  • 1

    red pepper, seeded and cut in strips

  • 1/2 cup
    (125 mL)

    chicken broth

  • 1 cup
    (250 mL)

    canned coconut milk

  • 2 Tbsp.
    (30 mL)

    creamy peanut butter

  • Salt and pepper to taste


In a large frying pan, melt half the butter over medium-high heat.

Add snow peas and pepper; cook stirring constantly or until crispy-tender. Keep hot.

In the same frying pan, melt the rest of the butter.

Add pork; cook about 5 minutes or until golden but slightly pink inside. Keep hot.

In the same frying pan, add chicken broth, coconut milk and peanut butter; stir until smooth; bring to a boil.

Add pork; reheat; coat with sauce.

Put reserved vegetables on a serving platter; add pork; cover with sauce. Serve.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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