Pork Peach Curry
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
756
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 756 cal. | (36 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,361 mg | (34 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 29.4 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams raisins
- 2 ½ centimeters fresh ginger
- 1 shallot
- 600 grams lean Pork (from the leg, ready to cook)
- 2 Tbsps vegetable oil
- 2 Tbsps red Curry paste
- 150 milliliters Beef broth
- 400 milliliters unsweetened Coconut milk
- salt
- freshly ground peppers
- 6 Peaches
- 4 scallions
Preparation steps
1.
Soak raisins in lukewarm water.
2.
Peel ginger and shallot and finely chop.
3.
Rinse pork, pat dry, trim and cut into bite-size pieces.
4.
Heat oil in a saucepan and brown pork on all sides in portions. Return meat to the pan, add onion and ginger and stir in curry paste. Add broth and coconut milk and mix well. Add well-drained raisins, mix and season with salt and pepper. Simmer for about 15 minutes over medium heat.
5.
In the meantime, blanch peaches, peel, cut in half, remove pit and cut into thin slices. Rinse scallions, trim and cut into thin rings.
6.
Add peach slices to the curry, simmer another 3-4 minutes and season to taste. Serve curry in bowls and garnish with scallions.
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