Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Coconut Pork Curry With Fresh Coriander
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Satisfy your cravings for exotic flavours with this coconut curry, infused with spices and fresh coriander. The tender pork melts in your mouth, while the creamy coconut milk and aromatic herbs make for a truly irresistible dish.
Prep time: 10 mins
Cook time: 2 hrs and 0 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
450g
lean pork cubes
1 teaspoon
oil
1
onion, peeled and cut into quarters
2 tablespoons
mild korma curry paste
1 x 400g
can reduced-fat coconut milk
2
sweet potatoes, peeled and cut into cubes
2
carrots, peeled and cut into chunky sticks
1
large handful of spinach leaves
2 tablespoons
freshly chopped coriander
Method
Step 1
Preheat oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Heat the oil in an ovenproof casserole pot. Add the pork and onion, and cook until lightly brown. Add curry paste and mix well. Add coconut milk. Cover and cook in oven for 1½ hours.
Step 3
After 1 hour add the sweet potatoes, and carrots. Cook for a further 30 – 40 minutes.
Step 4
Just before serving, stir through the spinach and fresh coriander. Serve with cooked basmati rice, naan bread and extra spinach.
Method
Step 1
Preheat oven to 180°C, 160°C Fan, Gas Mark 4.
Step 2
Heat the oil in an ovenproof casserole pot. Add the pork and onion, and cook until lightly brown. Add curry paste and mix well. Add coconut milk. Cover and cook in oven for 1½ hours.
Step 3
After 1 hour add the sweet potatoes, and carrots. Cook for a further 30 – 40 minutes.
Step 4
Just before serving, stir through the spinach and fresh coriander. Serve with cooked basmati rice, naan bread and extra spinach.
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