Pork Vegetable Curry

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Clean and wash the white cabbage and cut into fine strips. Clean the beans, wash them and break through once. Clean the mushrooms and cut them in half or quarters depending on size. Peel shallot and ginger and finely dice or chop both.

2. 2

   Cut the pork escalope into strips. Put rice in 1 litre of boiling lightly salted water and simmer gently over low heat for about 12 minutes. Heat 2 tablespoons of oil in a coated pan and fry the meat in 2 portions briefly.

3. 3

   Put all the meat back into the pan, add the shallot and ginger and fry briefly. Add 1 1/2 tablespoon curry paste and 2 tablespoons fish sauce and stir-fry for about 1 minute. Remove from the pan.

4. 4

   Heat 1-2 tablespoons of oil in a hot frying pan and sauté the mushrooms, stir in the remaining curry paste and 1 tablespoon of fish sauce and fry for 1-2 minutes while turning. Also remove from the pan.

5. 5

   Add 1 tablespoon of oil to the pan, fry the beans in it and add 200 ml of water. Simmer over medium heat until all the water has boiled away. Add white cabbage and braise for 3-4 minutes while stirring.

6. 6

   Add the meat and mushrooms to the vegetables and heat for 2 minutes while stirring. Wash the mint, shake dry and pluck off the leaves, except for something to garnish. Wash the chilli, cut lengthwise, remove seeds.

7. 7

   Cut the chili into fine strips. Drain the rice in a sieve. Sprinkle the finished dish with mint leaves and chilli strips and garnish. Add rice.

Nutrition Facts

KCAL
460 kcal

CARBS
50 g

FATS
13 g

PROTEINS
37 g