Sliced meat in curry cream sauce

Name: Sliced meat in curry cream sauce
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 150 g Pork escalope; 1 Garlic clove; 1 small pepper (e.g. red); 1-2 spring onions or 1 small onion; 1 small carrot; 45 g Basmati rice, salt; 1/2 tsp (3 g) Oil; 7-10 Tbsp white pepper, curry; 1/2 TEASPOON Vegetable broth; 1 tablespoon (10 g) Crème balance (7,5 % fat); 1-2 TEASPOONS Lime or lemon juice; 7-10 Tbsp without lime wedges and coriander; 7-10 Tbsp to garnish

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

150 g Pork escalope
1 Garlic clove
1 small pepper (e.g. red)
1-2 spring onions or 1 small onion
1 small carrot
45 g Basmati rice, salt
1/2 tsp (3 g) Oil
7-10 Tbsp white pepper, curry
1/2 TEASPOON Vegetable broth
1 tablespoon (10 g) Crème balance (7,5 % fat)
1-2 TEASPOONS Lime or lemon juice
7-10 Tbsp without lime wedges and coriander
7-10 Tbsp to garnish

Directions

1
Wash the meat if necessary, dab dry and cut into thin strips. Peel and chop the garlic. Clean or peel the vegetables, wash and cut them into pieces
2
Cover the rice and cook it in 1/8 l boiling salted water for about 15 minutes
3
Fry the meat in a coated pan in hot oil until it is firm. Season, remove. Sauté garlic and vegetables in the frying fat. Sprinkle with approx. 1 teaspoon curry and sauté briefly. Stir in 100 ml water and stock. Bring to the boil, cover and simmer for about 5 minutes. Stir in crème balance and lime juice. Season to taste. Arrange and garnish