Creamy green pork curry with broccolini
with rice noodles, crispy fried onions and fresh herbs
Tags:
Extra Veggies
Allergens:
Vis
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Pork mince
(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)
50 g
Rice noodles
½ sachet(s)
Green curry spices
90 milliliters
Coconut milk
½ piece
Garlic
5 g
Ginger paste
½ piece
Red onion
½ piece
Romano pepper
100 g
Broccolini
50 g
Spinach
25 g
Beansprouts
5 milliliters
Fish sauce
(Contains: Vis)
½ piece
Lime
5 g
Mint, coriander & Thai basil
10 g
Crispy fried onions
(Contains: Tarwe May be present: Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
½ tablespoon
Sunflower oil
100 milliliters
Low sodium beef or vegetable stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3274 kJ
Calories782 kcal
Fat46.8 g
Saturated Fat22.9 g
Carbohydrate59.7 g
Sugar9.6 g
Dietary Fiber6.5 g
Protein29.2 g
Salt3.5 g
Trans Fat0.1 g
Potassium459.8 mg
Calcium79.4 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Finely chop the onion.
- Crush or mince the garlic.
- Halve the broccolini.
2
- Boil the broccolini for 3 - 5 minutes, remove with a slotted spoon and keep the water boiling for the next step.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat and fry the onion, garlic and ginger paste for 2 minutes. Add the pork mince and fry for another 3 minutes.
- Meanwhile, chop the Romano pepper into strips.
- Prepare the stock.
3
- Add the Romano pepper, cooked broccolini and green curry spices to the wok and for for another 2 - 3 minutes.
- Meanwhile, boil the rice noodles for 6 - 7 minutes until al dente, then remove with a slotted spoon and rinse under cold water. Keep the boiling water.
- Add the coconut milk, fish sauce and stock to the wok, and gradually add the spinach, tearing it directly into the wok. Let simmer.
- Blanche the bean sprouts for 1 minute.
4
- Quarter the lime and chop the fresh herbs.
- Finish the curry with lime juice to taste and season with salt and pepper.
- Serve the noodles in deep bowls and top with the curry.
- Garnish with the bean sprouts, crispy fried onions and fresh herbs. Serve with a lime wedge.
