Pork curry

Pork curry


Pork curry

The ingredient of Pork curry

  1. 1 tablespoon peanut oil
  2. 1 brown onion, cut into thin wedges
  3. 2 tablespoons pink curry paste (see tip)
  4. 650g red meat fillet, trimmed, cut into 5cm-lengthy skinny strips
  5. 400ml can light coconut milk
  6. 1 tablespoon fish sauce
  7. 2 teaspoons brown sugar
  8. 1 massive crimson capsicum, diced
  9. 120g inexperienced beans, trimmed, halved crossways
  10. 1/4 cup unsalted roasted peanuts, roughly chopped
  11. 2 small purple chillies, thinly sliced
  12. Steamed jasmine rice, to serve

The instruction how to make Pork curry

  1. Heat a wok or big saucepan over excessive warmth until hot. Add oil and swirl to coat. Add onion and stir-fry for two minutes or until tender. Add curry paste and stir-fry for 1 to two mins or until aromatic.
  2. Add pork and stir-fry for 1 to two mins or till lined in curry aggregate. Add coconut milk, fish sauce, brown sugar, capsicum and beans. Stir till nicely mixed. Bring to a gentle boil. Reduce warmth to medium. Simmer for 1 to 2 minutes or until vegetables are gentle.
  3. Spoon curry over rice. Top with peanuts and chilli. Serve.

Nutritions of Pork curry

fatContent: 470.113 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 7 grams sugar
cholesterolContent: 43 grams protein


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