Quick Curry with Pork & Peppers

Prep

10 minute(s)

Ready in

32 minute(s)

Serves:

1-1/4 cups (300 mL) each.

1 lb. (450 g) pork tenderloin, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1/2 cup (1/2 of 250-g tub) PHILADELPHIA 95% Fat Free Cream Cheese Product
1 Tbsp. Thai yellow curry paste
1/2 cup canned light coconut milk
1/2 cup water
2 cups cooked whole grain brown rice
1/4 cup chopped cilantro

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 crisp-tender, stirring constantly.

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 done, stirring frequently.

Serve over rice; top with cilantro.

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