Richly Fragrant Burmese-Style Pork Curry
over rice with orange slaw, mango chutney & coriander
Tags:
High Protein
•Calorie Smart
Allergens:
Peanuts
•Mustard
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Pork tenderloin tips
100 g
Potatoes
½ sachet(s)
Garam Masala
50 g
Quick-cook brown rice
½ piece
Onion
1 piece
Garlic
10 g
Ginger paste
¾ teaspoon
Ground turmeric
50 g
Slaw mix
10 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
⅓
Tomato paste
5 g
Fresh coriander
(May be present Celery)
½ piece
Fresh lemongrass
1 piece
Easy peel orange
20 g
Mango chutney
(Contains Mustard)
Not included in your delivery
1 teaspoon
White wine vinegar
1 tablespoon
Sunflower oil
100 milliliters
Low sodium chicken stock
Nutrition Values
Energy (kJ)2884 kJ
Calories689 kcal
Fat21.2 g
Saturated Fat3.5 g
Carbohydrate84.8 g
Sugar22.3 g
Dietary Fiber13.8 g
Protein34.8 g
Salt1.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Small Bowl
•Wok or sautépan
•Salad Bowl
•Knife
Cooking Steps
1
- Boil plenty of water in a pot or saucepan. Weigh the rice and then cook for 10 minutes or until done. Drain and set aside.
- Meanwhile, prepare the stock.
- Chop the onion and crush or mince the garlic. Bruise or pierce the lemongrass in three places.
- Wash the potatoes and then dice them into 1cm cubes.
2
- Heat half of the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the onion with the potatoes and half of the garlic for 1 - 2 minutes.
- Add the turmeric, tomato paste, garam masala* and half of the ginger paste. Fry for 1 more minute.
- Add the stock and the lemongrass. Bring to a boil, and then simmer over low heat for 2 - 3 minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- Add the pork and cook for 3 - 6 minutes or until done. Season to taste with salt and pepper.
- Meanwhile, use a sharp knife to remove the skin and the white pith from the orange, then cut the flesh into segments.
- Roughly chop the coriander.
- In a salad bowl, combine the mango chutney with the white wine vinegar and the rest of the garlic, ginger paste and sunflower oil.
4
- Transfer the coriander, slaw mix and orange to the salad bowl. Toss well to combine, seasoning to taste with salt and pepper.
- Remove the lemongrass from the curry.
- Serve the rice on deep plates and top with the curry. Garnish with the peanuts.
- Serve the orange slaw alongside.