Pork curry with mango and rice

Name: Pork curry with mango and rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Stalk leek (leek); 1 red chilli pepper; 2 Garlic cloves; 1 (approx. 350 g) Mango; 2 (300 g each) Pork tenderloin; 200 g Basmati rice; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 can(s) (400 ml) Coconut milk; 1-2 TABLESPOONS yellow curry paste; 2 TABLESPOONS Mango Chutney; 7-10 Tbsp Soy sauce; 7-10 Tbsp Coriander

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Stalk leek (leek)
1 red chilli pepper
2 Garlic cloves
1 (approx. 350 g) Mango
2 (300 g each) Pork tenderloin
200 g Basmati rice
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 can(s) (400 ml) Coconut milk
1-2 TABLESPOONS yellow curry paste
2 TABLESPOONS Mango Chutney
7-10 Tbsp Soy sauce
7-10 Tbsp Coriander

Directions

1
Clean the leek, halve lengthwise, wash and cut into thin rings. Halve chillies lengthwise, remove seeds. Wash chilli pepper, chop finely. Peel garlic and chop finely. Cut mango pulp from the stone.
2
Dice the flesh and cut from the skin. Wash the meat, dab dry and chop finely. Cook rice in boiling salted water according to package instructions. Heat oil in a large pan. Brown the meat in it for 2-3 minutes all around, take it out.
3
Fry the leek and chilli in the frying fat. Add mango and garlic and fry briefly. Add coconut milk and 250 ml water, bring to the boil, stir in curry paste. Let simmer for 5 minutes. Drain rice and let it drain.
4
Add meat to curry and stir in chutney. Season everything with soy sauce. Serve with rice and garnish with coriander.