Pork tenderloin strips with lemongrass curry paste

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   For the curry paste, clean lemon grass, cut lengthwise and remove the outer leaves. Cut the lemon grass into very fine rings. Mix the lemon grass with 1 teaspoon sugar, 2 tablespoons soy sauce, lime juice, green curry paste, 1 pinch of sea salt and 3 tablespoons oil in a mortar or kitchen blender to form a fine paste.

2. 2

   Wash the meat, dab dry and cut into thin strips of approx. 1⁄2 cm. Pour into a freezer bag and add the curry paste. Screw the freezer bag tightly together and knead the meat with the paste well.

3. 3

   Leave to soak for about 5 minutes.

4. 4

   In the meantime clean and wash the sugar snap peas. Peel garlic and chop finely. Clean and wash spring onions and cut them into pieces of about 4 cm length.

5. 5

   Heat 1 tablespoon of oil in a wok or frying pan to very high temperatures. Fry the meat with the curry paste in it all around for 3-4 minutes until crispy. Take out.

6. 6

   Heat 1 tablespoon of oil in the wok. Sauté the garlic and spring onions in it. Add sugar snap peas, 5 tbsp water, 2 tbsp soy sauce and 1 tsp sugar. Season with pepper and cook covered over a mild heat for 4-5 minutes.

7. 7

   Add meat again, heat briefly.

Nutrition Facts

KCAL
350 kcal

CARBS
21 g

FATS
17 g

PROTEINS
27 g