1 tbsp. sunflower oil
1 large onion, peeled and chopped
1 tsp root ginger, grated
2 garlic cloves, peeled and crushed
2 tbsp curry paste
900 g pork fillet, cubed
400 g chopped tomatoes, (canned)
150 ml pork stock, or vegetable
Squeeze of lime, or lemon juice
salt
freshly ground black pepper
coriander leaves, to garnish
Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 minutes.
Stir in the curry paste and cook for 1 minute then add the pork and fry over a medium heat, stirring for 2 to 3 minutes, until no longer pink.
Add the chopped tomatoes and stock and bring to the boil. Reduce the heat to a simmer and cook for 20 to 25 minutes until the pork is tender and cooked through, stirring occasionally.
Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.
Sugar: 4g
:
Calcium: 67mg
Calories: 347kcal
Carbohydrates: 8g
Cholesterol: 146mg
Fat: 12g
Fiber: 2g
Iron: 4mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 2g
Potassium: 1190mg
Protein: 49g
Saturated Fat: 3g
Sodium: 336mg
Trans Fat: 1g
Vitamin A: 1303IU
Vitamin C: 12mg
