Pork curry with mango and rice

Name: Pork curry with mango and rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 1 Stalk leek (leek); 1 small red chili pepper; 2 Garlic cloves; 1 (approx. 400 g) ripe mango; 2 (approx. 600 g) Pork fillets; 200 g Basmati rice; 2-3 TABLESPOONS Rapeseed oil; 1-2 TABLESPOONS yellow curry paste; 1 can(s) (400 ml) Coconut milk; 2 TABLESPOONS Mango Chutney (glass); 2-3 TABLESPOONS Soy sauce; 7-10 Tbsp Coriander or parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
1 Stalk leek (leek)
1 small red chili pepper
2 Garlic cloves
1 (approx. 400 g) ripe mango
2 (approx. 600 g) Pork fillets
200 g Basmati rice
2-3 TABLESPOONS Rapeseed oil
1-2 TABLESPOONS yellow curry paste
1 can(s) (400 ml) Coconut milk
2 TABLESPOONS Mango Chutney (glass)
2-3 TABLESPOONS Soy sauce
7-10 Tbsp Coriander or parsley

Directions

1
Bring a good 400 ml of salted water to the boil in a saucepan. Clean, wash and cut the leek into rings. Clean, core and wash the chilli and cut into rings. Peel and chop the garlic. Peel mango, cut flesh from stone and dice.
2
Wash the meat, dab dry and cut into cubes.
3
Cover the rice and cook in boiling water for 15-20 minutes. Heat the oil in a wok or large frying pan. Brown the meat in it for about 3 minutes, take it out. Fry the leek and chilli in the frying fat. Add garlic and fry briefly.
4
Stir in curry paste, coconut milk and 1/4 l water. Add the mango. Bring everything to the boil and simmer for about 5 minutes.
5
Re-heat meat in the sauce. Season curry with mango chutney and soy sauce. Serve with rice and garnish with coriander.