Pork, tofu and vegetable curry

Готовим Meat Pork, tofu and vegetable curry

Detailed step-by-step description of how to cook the dish "Pork, tofu and vegetable curry". Try it by all means

Lables: High fibre High protein Low carb Low kilojoule Lower gi Egg free Gluten free Peanut free Sesame free Tree nut free Wheat free
  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.

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1 bunch coriander, washed
4 large tomatoes, chopped
2 red onions, chopped
3 long red chillies, chopped
2 large garlic cloves, chopped
5cm piece fresh ginger, peeled, chopped
3 tsp fish sauce
2 tsp ground turmeric
1 cup Massel chicken style liquid stock
300g firm tofu, drained, cut into 2cm cubes
olive oil cooking spray
350g pork fillet, thinly sliced
1/3 cup light coconut milk
115g baby corn, halved lengthways
200g snow peas, trimmed, thinly sliced lengthways
lime wedges, to serve

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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