Pork Curry with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 708 mg | (18 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Basmati rice
- 300 grams Pork tenderloin
- ½ bunch scallions
- 3 garlic cloves
- 1 green Pepperoncini
- 125 milliliters Vegetable broth
- 3 Tbsps vegetable oil
- 4 Tbsps Basil (finely chopped)
- 1 tsp green Curry paste (available at Asian grocery stores)
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 pc Cucumber
- 2 carrots
Preparation steps
Wash rice under running water in a colander. Drain. Using a ratio of twice as much lightly salted water to rice, cook rice, covered, over very low heat until water has been absorbed.
Cut the pork into thin slices.
Rinse, trim and cut scallions crosswise into rings. Set green parts aside.
Peel and finely chop garlic.
Rinse and halve peppers lengthwise, then remove seeds and ribs and finely chop.
Heat the oil in a wok or large pan. Add pork and stir-fry 2-3 minutes. Remove. Add scallions (white parts only), garlic, peppers, curry paste, basil and vegetable broth. Cook, stirring, about 8 minutes. Mix in rice and pork. Season with lemon juice, salt and pepper and cook until heated through.
Peel and halve cucumber lengthwise. Scrape out seeds and cut crosswise into slices. Peel carrot peel and cut into long sticks.
Divide pork and rice mixture among dishes and garnish with cucumbers, carrots and reserved scallion greens.
