Red Pork Curry
Recipe: #16045
November 20, 2014
Categories: Asian, 5 Ingredients Or Less, Gluten-Free, No Eggs, Non-Dairy, Frozen Vegetables, Spicy, more
"Just bought up big with some pork fillets so saving this recipe as it seems opportune. From Recipe +. Serve with Jasmine rice or rice of choice (mine is Doongara or basmati)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (317.8 g)
- Calories 444.2
- Total Fat - 16 g
- Saturated Fat - 4.1 g
- Cholesterol - 109.8 mg
- Sodium - 507.5 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 1.9 g
- Sugars - 10.4 g
- Protein - 42.9 g
- Calcium - 140.1 mg
- Iron - 2.4 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Combine the mince and half the curry paste in a large bowl and then shape into 20 meatballs.
Step 2
Heat a large frying pan over moderate heat and cook meatballs in batches or for 2-3 minutes or until browned and then transfer to a heatproof bowl.
Step 3
Reduce heat and add coconut milk and remaining paste to pan and simmer, uncovered, stirring occasionally for 5 minutes and then add meatballs and simmer curry, uncovered for 3-4 minutes or until meatballs are cooked.
Step 4
Stir in vegetables and simmer curry or 3 minutes or until heated.
Step 5
Spoon rice into bowls and top with curry.
Tips
No special items needed.
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