Pork cutlets in curry sauce with peanut rice
easy
30 mins
30 mins
Ingredients
- 200 g Long grain rice
- 7-10 Tbsp Salt
- 4 Pork cutlet (approx. 125 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 can(s) (314 ml; draw-off weight 175 g) Mandarin Oranges
- 1 Onion
- 2-3 TEASPOONS Curry
- 2 TABLESPOONS Flour
- 350 ml Vegetable broth (instant)
- 100 g Whipped cream
- 200 g frozen peas
- 1 (approx. 200 g) Banana
- 100 g roasted and salted peanuts
- 7-10 Tbsp flat leaf parsley
Directions
- 1
Wash the rice and cook in boiling salted water at low heat for about 20 minutes. Wash the meat, dab dry and cut into strips. Heat oil in a pan and fry the meat in it in portions all around until golden brown. Season with salt and pepper. Drain mandarin oranges on a sieve.
- 2
Collect the fruit juice and measure 50 ml. Peel and finely dice the onion. Remove the meat from the pan and set aside. Sauté onion in frying fat, dust with curry and let it sweat on. Then dust with flour, also let it sweat briefly and deglaze with broth, tangerine juice and cream while stirring. Let it boil up. Add peas and cook for about 5 minutes at low heat. Cut banana into slices and add to the sauce together with the mandarin oranges and the meat and warm it up. Season to taste again.
- 3
Let it boil up. Add peas and cook for about 5 minutes at low heat. Cut banana into slices and add to the sauce together with the mandarin oranges and the meat and warm it up. Season to taste again. Drain rice if necessary, add peanuts and fold in. Arrange on plates together with the sliced meat and serve garnished with parsley as desired.
Nutrition Facts
710 kcal
72 g
29 g
43 g
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