Pork Coriander Curry

Name: Pork Coriander Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 g Pork tenderloin; 1 can(s) (425 ml) Mango in slices; 1 chili pepper; 1 Pot of coriander; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 1 Bay leaf; 2-3 TEASPOONS Lime juice; 1 TABLESPOON Curry paste; 250 ml Vegetable broth (instant); 200 ml Coconut milk; 7-10 Tbsp Laurel and lime

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 g Pork tenderloin
1 can(s) (425 ml) Mango in slices
1 chili pepper
1 Pot of coriander
1-2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
1 Bay leaf
2-3 TEASPOONS Lime juice
1 TABLESPOON Curry paste
250 ml Vegetable broth (instant)
200 ml Coconut milk
7-10 Tbsp Laurel and lime

Directions

1
Wash the fillet and cut into thin slices. Drain the mango. Carve the chillies lengthwise, remove seeds and cut into fine rings. Peel, wash and chop the coriander. Heat olive oil.
2
Fry the fillets for 1-2 minutes on each side at high heat. Season with salt, pepper and curry and remove. Fry the mango and bay leaf briefly in the frying fat. Drizzle with lime juice.
3
Stir in the chilli and curry paste. Deglaze with broth and coconut milk. Add fillet again and cook for 2 minutes. Stir in coriander. Season again and serve in portions garnished with halved bay leaf and lime slices.