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Richly Fragrant Burmese-Style Pork Curry
Richly Fragrant Burmese-Style Pork Curry

Richly Fragrant Burmese-Style Pork Curry

over rice with orange slaw, mango chutney & coriander

Recipe Developer Chiara: "I love all kinds of curries, and I love experimenting in the kitchen with different flavours. In this Burmese-style recipe, you'll cook pork in a spicy curry of garam masala, fresh lemongrass, ginger, turmeric and tomato paste."

Tags:
Calorie Smart
High Protein
Allergens:
Mosterd
Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

50 g

White long grain rice

100 g

Seasoned pork strips

½ piece

Garlic

½ piece

Onion

5 g

Ginger paste

Tomato paste

¼ sachet(s)

Garam Masala

½ teaspoon

Ground turmeric

70 g

Mushrooms

50 g

Slaw mix

½ piece

Lime

20 g

Mango chutney

(Contains: Mosterd)

10 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

5 g

Fresh coriander

(May be present: Selderij)

1 piece

Easy peel orange

Not included in your delivery

½ tablespoon

Sunflower oil

100 milliliters

Low sodium chicken stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2604 kJ
Calories622 kcal
Fat20.8 g
Saturated Fat4.6 g
Carbohydrate73.7 g
Sugar23 g
Dietary Fiber9.6 g
Protein34.1 g
Salt1.6 g
Potassium494.7 mg
Calcium30.1 mg
Iron0.4 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.

Utensils

Pan
Wok or sautépan
Salad Bowl

Cooking Steps

Prepare
1
  • Boil plenty of water in a pot or saucepan. Weigh the rice, then cook for 8 - 11 minutes or until done. Drain and set aside.
  • Meanwhile, prepare the stock.
  • Chop the onion and crush or mince the garlic.
  • Quarter the mushrooms.
Make the curry
2
  • Heat a drizzle of sunflower oil in a wok or deep frying pan over high heat.
  • Fry the onion with the mushrooms for 1 - 2 minutes.
  • Lower the heat to medium and add the garlic, turmeric, tomato paste, garam masala* and half of the ginger paste. Fry for 1 more minute.
  • Add the stock, then bring to a boil and allow to simmer over a low heat for 2 - 3 minutes.

*Take care, this ingredient is spicy! Use as preferred.

Make the dressing
3
  • Add the pork and cook for 3 - 6 minutes or until done. Season to taste with salt and pepper.
  • Meanwhile, use a sharp knife to remove the skin and the white pith from the orange, then cut the flesh into segments.
  • Roughly chop the coriander. Quarter the lime.
  • In a salad bowl, combine the mango chutney with the juice of a quarter lime per person and the rest of the ginger paste.
Serve
4
  • Transfer the coriander, slaw mix and orange to the salad bowl. Toss well to combine, seasoning to taste with salt and pepper.
  • Serve the rice on deep plates and top with the curry. Garnish with the peanuts.
  • Serve the orange slaw and any remaining lime wedges alongside.

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