Mr. Dove, I've use this recipe with different meats. For 'no heat' leave out the chiles.
COCONUT CREAM CURRY
1 Lb Boneless Pork Loin
2 Tb Soy Sauce
1 Tb Dark Soy Sauce
2 Tb Oyster Sauce
1 Tb Corn Starch
3 Tb Peanut Oil
3-4 Ea Dried Chinese Chile Peppers
2 Cl Garlic, minced
1 Tb Ginger, minced
2˝ Tb Sweet Curry Powder
1˝ C Mushrooms, sliced
1 Ea Onion, cut up
1 C Water Chestnuts, sliced
1 C Coconut Milk
Slice the pork into thin strips and combine with the soy sauces, the oyster sauce and the corn starch in a bowl and marinate, refrigerated, for at least 30 minutes.
Heat the oil in a wok or skillet and stir-fry the pork until done. Remove to a plate.
Add the dried chilies and sauté for several minutes.
Add the garlic, ginger and curry powder and stir-fry over medium heat until the garlic and ginger are fragrant and the curry has darkened.
Add the mushroom and onions and stir-fry until done.
Add the reserved pork and accumulated juices, water chestnuts and the coconut milk and simmer for several minutes.
Season to taste.
Serve over rice.
Note: The meat and the vegetables can be varied according to your preference.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan