Pork & vegetable curry
Calorie controlled cooking spray
Pork Tenderloin, raw
650 g, lean, fat trimmed, cut into 4cm pieces
6 medium, chopped
60 g, red
Chicken stock cube(s)
½ cube(s), 250ml stock
Coconut Milk Powder
1 medium, chopped
400 g, peeled, deseeded, cut into 4cm pieces
White rice, Microwaveable
Kaffir Lime Leaves
2 leaf/leaves, shredded
- Set a large nonstick frying pan over a high heat and mist with cooking spray. Cook the pork for 5 minutes, turning often, until browned. You might need to do this in batches. Add the spring onions and cook for 1 minute, until softened.
- Add the curry paste and cook, stirring, for 1 minute or until fragrant. Stir in the stock and coconut milk powder, then bring to a boil. Reduce the heat to very low and cook, covered, for 1 hour 10 minutes.
- Add the pepper and squash to the pan and cook, uncovered, for 15 minutes. Add the mangetout and cook for another 5 minutes, until the mangetout is just tender.
- Cook the rice to pack instructions. Divide the rice between bowls. Spoon over the curry and serve with the shredded kaffir lime leaves and mint scattered over.