Butterfly pork steak with red curry sauce and black rice
A 20 minute red curry is a great mid-week meal filled with Asian vegies, pork and fresh coriander.
2 x 3 second spray(s)
Pork butterfly steak, raw
Red curry paste
Light canned coconut milk
1 cup(s), (250ml)
Vegetable mix, non-starchy, frozen
500 g, Asian variety
1 cup(s), sprigs
- Heat a large non-stick frying pan over medium-high heat. Lightly spray with oil. Cook pork for 2 minutes each side. Transfer to a plate and thinly slice.
- Add curry paste to pan and stir. Pour in coconut milk and stir. Add vegetables and fish sauce. Cover and cook for 2 minutes. Return pork to pan and stir to combine. Sprinkle over coriander.
SERVING SUGGESTION: Lime wedges and cooked microwaveable black rice.