| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Seafood |
|
4qr |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Oil |
| 500 |
g |
Diced pork |
| 1 |
|
Onion, chopped |
| 2 |
|
Cloves garlic, crushed |
| 2 |
t |
Green curry paste |
| 2 |
|
Chokoes, peeled seeds |
|
|
removed roughly |
|
|
chopped |
| 1 |
|
400 g. can coconut milk |
| 1 |
t |
Caster sugar |
| 2 |
t |
Fish sauce, 2 to 3 |
INSTRUCTIONS
Using a wok or large saucepan, heat half the oil and quickly seal the
pork in batches and set aside in a bowl for later. Heat the remaining
oil in the wok and saute the onion and garlic. Add the curry paste and
stir through before adding the choko, coconut milk, sugar and fish
sauce. Bring to the boil, then reduce to a simmer and cook until the
choko is almost tender. Add pork to wok and continue cooking until
pork is cooked through and choko is tender. Taste and adjust salt
content with fish sauce. Serve with steamed jasmine rice. Converted by
MC_Buster. Per serving: 867 Calories (kcal); 86g Total Fat; (84%
calories from fat); 7g Protein; 27g Carbohydrate; 1mg Cholesterol;
41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable;
1/2 Fruit; 17 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster
v2.0n.
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