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Creamy Thai pork

Name: Creamy Thai pork
Total time: 1 h
Yield: 4
Ingredients: 0.25 cups Tamarind pressed; 0.5 cups water hot; 4 cups pork fillets chopped into bite-sized pieces; 0.25 cups Fish sauce; 2 tablespoons Oil; 1.667 cups unsweetened Coconut milk; 1 cup Peanut roughly chopped; 2 tablespoons Massaman Curry paste; 2 onions chopped; 3.333 cups waxy potatoes cut into 2 cm| 1"" cubes; salt; sugar

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Difficulty:	easy
Preparation:	50 min
Ready in:	60 min

1 serving contains

Nutritional value	Amount	EU-RDA %
Kcal	814	41%
Protein	55 g	110%
Fat	53 g	66%
Added Sugar	0 g	0%
Carbohydrates	45 g	17%
Roughage	7 g	-
Saturates	25 g	-

Recipe Development: EAT SMARTER

Ingredients

For servings

¼ cups	Tamarind pressed
½ cups	water hot
4 cups	pork fillets chopped into bite-sized pieces
¼ cups	Fish sauce
2 tablespoons	Oil
1 ⅔ cups	unsweetened Coconut milk
1 cup	Peanuts roughly chopped
2 tablespoons	Massaman Curry paste
2	onions chopped
3 ⅓ cups	waxy 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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Creamy Thai pork

Nutrition

Ingredients

Directions

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