Pork, tofu and vegetable curry

Pork, tofu and vegetable curry


The ingredient of Pork, tofu and vegetable curry

  1. 1 bunch coriander, washed
  2. 4 large (650g) tomatoes, chopped
  3. 2 red onions, chopped
  4. 3 long red chillies, chopped
  5. 2 large garlic cloves, chopped
  6. 5cm piece fresh ginger, peeled, chopped
  7. 3 teaspoons fish sauce
  8. 2 teaspoons ground turmeric
  9. 1 cup Massel chicken style liquid stock
  10. 300g firm tofu, drained, cut into 2cm cubes
  11. olive oil cooking spray
  12. 350g pork fillet, thinly sliced
  13. 1/3 cup light coconut milk
  14. 115g baby corn, halved lengthways
  15. 200g snow peas, trimmed, thinly sliced lengthways
  16. lime wedges, to serve

The instruction how to make Pork, tofu and vegetable curry

  1. Roughly chop coriander roots, stems and half the leaves. Place in a food processor with tomatoes, onion, chillies, garlic, ginger, fish sauce, turmeric and stock. Process until well combined.
  2. Heat a wok over medium-high heat. Spray tofu with oil. Stir-fry for 1 to 2 minutes or until brown. Remove to a plate.
  3. Spray pork with oil. Stir-fry for 2 minutes or until browned. Add sauce mixture. Reduce heat to medium-low. Simmer, uncovered, stirring, for 8 minutes or until slightly thickened.
  4. Add coconut milk and corn. Simmer, uncovered, stirring, for 2 to 3 minutes or until corn is tender. Remove from heat. Add snow peas and stir to combine. Serve with lime wedges.

Nutritions of Pork, tofu and vegetable curry

fatContent: 312.612 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 10 grams sugar
cholesterolContent: 35 grams protein
sodiumContent: 83 milligrams cholesterol

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