Pork Curry with Coconut and Banana
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,035 cal. | (49 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 65 g | (56 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,216 mg | (30 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 36.3 g | |||
| Uric acid | 361 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 700 grams Pork (steak meat)
- ½ bunch scallions
- 3 Tomatoes
- 1 Red chili pepper
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 3 Tbsps Curry powder
- 1 can Coconut milk (400 ml unsweetened)
- 1 Banana
- lemon juice
- 300 grams Basmati rice
- salt
- ¼ Coconut (Pulp) or 3 tablespoons grated coconut
Preparation steps
Rinse meat, pat dry and cut into bite-size cubes.
Rinse, dry, and slice both the white and light green parts of the scallions.
In a pot of boiling water, blanch the tomatoes for a few seconds, peel, quarter, remove seeds and cut into small pieces.
Rinse chile, cut in half lengthwise, remove seeds and white ribss and cut crosswise into thin strips.
Heat the oil in a Dutch oven or casserole and brown the meat on all sides. Add the scallions, tomatoes and chile strips and cook briefly. Season with salt and pepper.
Dust the meat with the curry powder and sauté briefly, but do not burn.
Pour in the coconut milk and simmer, stirring occasionally for 40 minutes. Slice the banana, stir it into the stew and simmer for a few minutes.
Season the sauce with lemon juice, salt and pepper,
Meanwhile, cook the rice according to package directions.
Cut the coconut meat into thin slices (or toast grated coconut in a pan for a few seconds) and mix with the rice.
