Curry cutlets with spring onions on green beans

Name: Curry cutlets with spring onions on green beans
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Pork cutlet (approx. 150 g); 1 1/2 TABLESPOONS Oil; 1 TABLESPOON Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g green beans; 1 Tomato; 1 Spring onion; 1/4 can(s) (approx. 100 g) Coconut milk; 100 ml Vegetable broth; 1 TEASPOON Cornstarch; 1 TABLESPOON Butter

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Pork cutlet (approx. 150 g)
1 1/2 TABLESPOONS Oil
1 TABLESPOON Curry Powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g green beans
1 Tomato
1 Spring onion
1/4 can(s) (approx. 100 g) Coconut milk
100 ml Vegetable broth
1 TEASPOON Cornstarch
1 TABLESPOON Butter

Directions

1
Wash the meat, dab dry and cut into strips. Mix meat, 1 tablespoon of oil and curry powder, season with salt and pepper. Clean and wash the beans and cook them in boiling salted water for about 15 minutes
2
Wash, clean, quarter and seed the tomato. Cut the flesh into small cubes. Clean, wash and slice the spring onion into rings. Heat 1/2 tbsp. oil in a frying pan. Add meat with marinade and fry over medium heat for 5-6 minutes, turning. Deglaze with coconut milk and broth, add 2/3 of the spring onion, simmer for 1-2 minutes. Mix starch with a little water, thicken the simmering stock slightly. Season the shredded meat again
3
In the meantime, drain the beans, put them back into the pot with butter and let the butter melt. Add tomatoes, swing through again, season with salt and pepper. Arrange beans and curry, sprinkle with remaining spring onion. Roasted baguette bread tastes good with it