Fruity Pork Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 19.2 μg | (32 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,322 mg | (33 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 30 grams Coconut flakes
- 4 Tomatoes
- 2 onions
- 2 Red chili peppers
- 1 stem Lemongrass
- 400 grams Pineapple
- 300 grams Okra
- 500 grams Pork tenderloin
- 3 Tbsps Peanut oil
- 2 Tbsps yellow Curry paste
- 4 Tbsps Oyster sauce
- 150 milliliters Coconut milk
- 1 handful Thai basil
- salt
- peppers
- soy sauce
Preparation steps
Cook the coconut chips in wok while stirring until light brown, remove and let cool. Plunge the tomatoes into boiling water, then into ice water and remove the skin. Cut out the stems and cut the tomatoes into strips. Peel the onions and cut into narrow wedges. Rinse the chiles and cut into thin rings (with gloves if possible). Trim both ends of lemongrass, peel outer layers, rinse and press with the back of a knife. Peel the pineapple and cut the flesh into small pins. Rinse the okra and cut into bite-size pieces. Rinse the meat, pat dry and cut into 1 cm (approximately 1/4 inch) thick slices.
Heat the oil in the wok. Cook the curry paste. Briefly cook the onions, chiles and lemongrass. Add the oyster sauce and pour in the coconut milk. Simmer the okra for about 5 minutes. Place the meat and cook about 5 minutes. Add the tomatoes and pineapple. Rinse the Thai basil, put aside a few leaves for decoration, finely chop the rest and stir into the curry. Remove the lemongrass. Season everything with salt, pepper and soy sauce and arrange on a plate. To serve, garnish with the coconut chips and the basil.
