Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
2084kj
494kcal
Thai Green Pork Medallion Curry
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Our quick and easy Thai Green Pork Curry can be made with loin medallions, loin steaks or stir-fry strips and is ready on your table within 10 minutes. Serve with rice and enjoy immediately!
This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.
Prep time: 15 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
4 pork loin medallions or pork loin steaks, fat removed and cut into strips
1 teaspoon oil
1 medium red onion, peeled and finely chopped
4 tablespoons prepared Thai green curry paste
1 tablespoon cornflour or plain flour
200ml lighter coconut milk
200ml reduced-salt hot vegetable stock
2 teaspoons fish sauce
Grated zest and juice of 1 lime
200g fresh or frozen green beans, trimmed and halved
300g basmati rice
Handful of chopped basil leaves (optional)
Method
Step 1
Heat the oil in a medium non-stick pan and fry the onion for 1-2 minutes.
Step 2
Add the curry paste and cook for a further minute. Mix together the cornflour or plain flour into the coconut milk. Add to the pan with the stock, fish sauce, lime zest and juice.
Step 3
Increase the heat, stirring gently to bring the sauce up to temperature. Turn down the heat, add the pork and beans. Simmer uncovered for 5-8 minutes, stirring occasionally until the sauce thickens and the meat juices run clear.
Step 4
Meanwhile, cook the rice according to pack instructions. Divide between 4 plates. Spoon over the curry, garnish with the basil leaves and serve immediately.
Tips and Serving Suggestions
Try using pork stir-fry strips for speed instead of the medallions or add baby corn and peas to the curry with the pork.
*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on medallions
25%
Fat
9.9g
14%
Saturates
4.6g
23%
Sugars
6.1g
7%
Salt
1.33g
22%
% of an adult's Reference intake
Typical energy values per 100g:
418kJ,
99kcal,
2.0g fat,
0.9g saturates
Each serving provides:
67.4g Protein,
32.1g Carbohydrate,
4.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Heat the oil in a medium non-stick pan and fry the onion for 1-2 minutes.
Step 2
Add the curry paste and cook for a further minute. Mix together the cornflour or plain flour into the coconut milk. Add to the pan with the stock, fish sauce, lime zest and juice.
Step 3
Increase the heat, stirring gently to bring the sauce up to temperature. Turn down the heat, add the pork and beans. Simmer uncovered for 5-8 minutes, stirring occasionally until the sauce thickens and the meat juices run clear.
Step 4
Meanwhile, cook the rice according to pack instructions. Divide between 4 plates. Spoon over the curry, garnish with the basil leaves and serve immediately.
Thai Green Pork Medallion Curry
Ingredients
- 4 pork loin medallions or pork loin steaks, fat removed and cut into strips
- 1 teaspoon oil
- 1 medium red onion, peeled and finely chopped
- 4 tablespoons prepared Thai green curry paste
- 1 tablespoon cornflour or plain flour
- 200ml lighter coconut milk
- 200ml reduced-salt hot vegetable stock
- 2 teaspoons fish sauce
- Grated zest and juice of 1 lime
- 200g fresh or frozen green beans, trimmed and halved
- 300g basmati rice
- Handful of chopped basil leaves (optional)
Tips and Serving Suggestions
Try using pork stir-fry strips for speed instead of the medallions or add baby corn and peas to the curry with the pork. *Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.
Each serving provides
Based on medallions
Energy |
|
2084kj 494kcal |
|
25% |
Fat |
|
9.9g |
|
14% |
Saturates |
|
4.6g |
|
23% |
Sugars |
|
6.1g |
|
7% |
Salt |
|
1.33g |
|
22% |
% of an adult's Reference intake
Typical energy values per 100g: 418kJ,99kcal,2.0g fat,0.9g saturates
Each serving provides: 67.4g Protein,32.1g Carbohydrate,4.2g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Heat the oil in a medium non-stick pan and fry the onion for 1-2 minutes.
Step 2
Add the curry paste and cook for a further minute. Mix together the cornflour or plain flour into the coconut milk. Add to the pan with the stock, fish sauce, lime zest and juice.
Step 3
Increase the heat, stirring gently to bring the sauce up to temperature. Turn down the heat, add the pork and beans. Simmer uncovered for 5-8 minutes, stirring occasionally until the sauce thickens and the meat juices run clear.
Step 4
Meanwhile, cook the rice according to pack instructions. Divide between 4 plates. Spoon over the curry, garnish with the basil leaves and serve immediately.
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