Thai Red Pork Curry
Lunch: 516kcal
41g protein, 16g fat, 53g carbs
5g organic butter, ghee or coconut oil
150g pork stir fry meat, cut into strips
(or use a vegetarian pork replacement)
100g red bell pepper, sliced
20g Thai red curry paste
100ml reduced fat coconut milk
50g white or wholegrain basmati rice (dry weight)
100g fine green beans, ends removed
Method:
1) : Melt the butter, ghee or oil in a non stick frying pan over a gentle heat. Cook the pork for 5 minutes, stirring frequently, until brown on all sides.
2) Add the pepper and cook for 2 minutes, stirring. Add the paste, and cook for 2 minutes, stirring constantly. Stir in the coconut milk and simmer for 5 minutes.
3) Meanwhile, bring a saucepan of lightly salted water to the boil. Reduce to a simmer, and add the rice. For timings, follow pack instructions (note: wholegrain rice takes longer than white rice). If using white rice, avoid stirring too much as this can cause the rice to become too sticky. When rice is cooked, drain and leave for 2-3 minutes to stand.
4) Meanwhile, add the beans to the pork sauce and heat for 5 minutes or until the beans are cooked. Serve