Asian Curry Vegetable Rice Pan

Name: Asian Curry Vegetable Rice Pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g Cashew nuts; 200 g Basmati rice; 7-10 Tbsp Curry; 7-10 Tbsp Salt; 200 g Carrots; 200 g Sweet peas; 100 g Bean sprouts; 1 red pepper; 1 Onion; 500 g Pork from the leg; 2 TABLESPOONS Sesame Oil; 200 ml Vegetable broth (instant); 1 can(s) (165 ml) Coconut milk; 1 TABLESPOON Starch flour; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g Cashew nuts
200 g Basmati rice
7-10 Tbsp Curry
7-10 Tbsp Salt
200 g Carrots
200 g Sweet peas
100 g Bean sprouts
1 red pepper
1 Onion
500 g Pork from the leg
2 TABLESPOONS Sesame Oil
200 ml Vegetable broth (instant)
1 can(s) (165 ml) Coconut milk
1 TABLESPOON Starch flour
7-10 Tbsp Pepper

Directions

1
Roast the seeds in a pan without fat, remove. Prepare rice in boiling curry salted water according to package instructions. Peel and wash carrots, quarter them lengthwise and cut into slices.
2
Wash and clean the sugar snap peas. Washing the sprouts. Quarter the peppers, clean, wash and cut into strips. Peel and slice the onion. Wash the meat, dab dry and cut into strips.
3
Heat the oil and fry the meat for approx. 4 minutes while turning. Add vegetables and seeds and fry for another 4 minutes. Deglaze with broth and coconut milk and bring to the boil. Stir starch into 4 tablespoons of water until smooth, bind liquid with it, bring to the boil again.
4
Season to taste with salt, pepper and curry. Fold in rice.