Creamy Thai pork 

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Calories:814 kcal
Difficulty:easy
Preparation:50 min
Ready in:60 min
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1 serving contains (Percentage of daily recommendation)
Calories814 kcal(41%)
Protein55 g(110%)
Fat53 g(66%)
Carbohydrates45 g(17%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe author: EAT SMARTER

Ingredients

For servings

¼ cupsTamarind pressed
½ cupswater hot
4 cupspork fillets chopped into bite-sized pieces
¼ cupsFish sauce
2 tablespoonsOil
1 ⅔ cupsunsweetened Coconut milk
1 cupPeanuts roughly chopped
2 tablespoonsMassaman Curry paste
2onions chopped
3 ⅓ cupswaxy potatoes cut into 2 cm| 1"" cubes
salt
sugar
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Directions

1 Soak the tamarind in the water.
2 Put the pork into a bowl with the fish sauce and marinate for 10 minutes.
3 Heat the oil in a deep frying pan or wok and fry the meat on all sides until browned.
4 Pour the creamy top off the coconut milk into a large pan and the remaining coconut milk into the pan with the pork. Add the chopped peanuts to the meat, cover and simmer for about 20 minutes.
5 Bring the coconut cream in the pan to a boil and simmer for 2 minutes. Stir in the curry paste until dissolved, add the onions and simmer for 1 minute.
6 Add the pork mixture to the pan with the potatoes and stir.
7 Squeeze out the tamarinds, discard the fibres and pour the liquid into the curry. Simmer for about 15 minutes until the meat and the potatoes are cooked. Season with salt and sugar to taste.
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