THAI PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
PORK VINDALOO
Marinate pork with Indian flavours for this traditionally very spicy, aromatic curry - decrease the number of dried chillies for less heat
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 20
Steps:
- To make the marinade, remove the seeds from the cardamom pods and grind with the peppercorns using a pestle and mortar. Mix with the rest of the marinade ingredients, then pour over the pork. Mix everything together well, then cover and leave to marinate overnight or for at least 8 hrs.
- Heat the oil in a large pan over a medium heat and cook the onions for about 5 mins until starting to soften. Add the chilli powder to the pan and cook for 1 min. Using a slotted spoon, remove the pork from the marinade and add to the pan. Turn up the heat a little and cook for about 5 mins, stirring all the time. Add the leftover marinade to the pan with the stock. Bring to the boil, then turn down to a simmer and cook for 40-45 mins until the pork is soft and the sauce thickened - it should be thick rather than saucy. Pick out the dried chillies, if you like, season, scatter with the coriander leaves, and serve with steamed rice and naan.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.3 milligram of sodium
BARNEY'S MONDAY NIGHT RICE
Throw together a tasty supper in less than thirty minutes with the Sunday roast leftovers
Provided by Good Food team
Categories Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Heat half the oil in a large non-stick frying pan over a highish heat. Pour in the beaten egg, swoosh it around the pan and leave it to set for a minute. Flip it over like a pancake and let it cook for a minute more on the otherside, then tip it out flat on to a plate.
- Heat the remaining oil in the same pan. Tip in the onion and sizzle for 3-4 minutes until it's starting to brown, then stir in the garlic, curry powder and ketchup. Add the peas and cook for a minute or two until they start to defrost. Tip in the rice, cooked meat and a glass of water (100ml/31⁄2fl oz) and cook over a medium heat for 5-6 minutes, stirring as you go, until everything's piping hot and the rice has taken on the colour of the curry powder.
- While your rice is frying, shred the omelette into long strips. Toss the omelette and soy sauce through the rice and cook for a moment more. Scoop the rice on to plates straight from the pan and serve with extra soy sauce for sprinkling over.
Nutrition Facts : Calories 349 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 0.84 milligram of sodium
PORK CURRY IN A HURRY
This recipe came from the pork producers of Nova Scotia, Canada that I got many years ago. I made it for the first time the other day and everyone loved it. It is also very easy to make and great for using left over pork.
Provided by I_love2nurse in Can
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, saute onion, red pepper, celery, and peanuts in butter.
- Stir in flour, then add stock.
- Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
- Add the apple wedges and cooked pork and heat thoroughly.
- Serve with hot rice.
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