Preparation time: quarter-hour
Whole cooking time: 25 minutes
Serves 4
Components for pink curry pork 공릉 소바:
1 tablespoon oil
1-2 tablespoons pink curry paste (ready-made paste)
500 g (1lb) lean, diced pork
1 cup (250ml/8 fl oz.) coconut milk
1 cup (200 g/61/2 oz) contemporary corn kernels or 150 g child com spears
1/2 cup (90 g/3 oz.) contemporary peas
1 tablespoon fish sauce
2 teaspoons soft brown sugar
2 teaspoons finely grated lime rind
1/2 cup (30 g/1 oz.) shredded Thai basil
Instructions for pink curry pork:
1. While you resolve to start out cooking this recipe, begin by following these pointers. Warmth the oil in a wok. Add the curry paste and stir-fry for about 1 minute or so. Add the pork and stir-fry till flippantly browned.
2. Add the coconut milk and 1 cup (250ml/8 fl oz.) of water and produce to the boil. Simmer for about quarter-hour or so.
3. Add the com and peas to the wok and prepare dinner for five minutes. Add the fish sauce, the brown sugar, the lime rind and the basil leaves and toss nicely.
Dietary Worth for pink curry pork:
Protein 30 g;
Fats 20 g;
Carbohydrate 13 g;
Dietary Fibre 3.5 g;
Ldl cholesterol 62mg;
Power 1535kJ (367cal)
Trace for pink curry pork:
Take away the kernels from two contemporary corn cobs to make 1 cupful. Use a pointy knife to scrape down the size of the perimeters to take away kernels. Frozen corn may also be used