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PORK
AND BEAN CURRY
1 tablespoon
peanut oil
500g pork rump steaks, cut into 3cm pieces
1 large onion, sliced
1/2 cup light coconut milk
250g dried wheat noodles
150g green beans, sliced diagonally
YELLOW CURRY
PASTE
1 small Spanish onion, roughly chopped
1 tablespoon roughly chopped fresh lemon grass
4 cloves garlic, coarsely chopped
3 small fresh red chillies, seeded, coarsely chopped
1 tablespoon roughly chopped fresh turmeric
1 tablespoon roughly chopped fresh ginger
2 teaspoon coriander seeds
3 fresh coriander roots, coarsely chopped
2 tablespoons fish sauce
3 kaffir lime leaves, torn
2 teaspoons sugar |
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Heat oil in large
pan; cook pork, in batches, until browned.
Remove and cover to keep warm. Cook onion in
same pan, stirring, until onion is soft. Add
yellow curry paste; cook, stirring until fragrant.
Return pork to pan with milk; simmer, uncovered,
30 minutes.
Meanwhile, cook
noodles in large pan of boiling water, uncovered,
until just tender; drain.
Add beans to pork
curry in pan; cook, uncovered, until beans
are just tender. Gently stir in noodles until
just heated through.
YELLOW CURRY PASTE:
Blend or process all ingredients until pureed.
Serves 4.
Per serving: 8.9g
fat, 446 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
