Coconut Curried Pork with Lychee Peanut Salad

Coconut Curried Pork with Lychee Peanut Salad

Ready in 20 minutes • Serves 2
This dish most recently appeared in Ready in 20 (3 Nights For 2) on Sunday, March 8, 2020.
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Ingredients

Pork & Sauce

  • 1 pack pork scotch steaks
  • 1 pack coconut curry spices
  • 200ml coconut milk
  • 3 Tbsp water

Salad

  • 1/2 can lychees, torn in half, 1 Tbsp juice reserved
  • 1/2 pack mung bean sprouts
  • 1/2 Lebanese cucumber, diced
  • 1 baby bok choy, thinly sliced
  • Juice of 1 lemon
  • 1/2 bunch coriander, leaves picked
  • 1 Tbsp chopped peanuts

To Serve

  • 1 pack pre-cooked rice
  • 1/2 bunch coriander, leaves picked

Steps

  1. Cook pork. Heat a drizzle of oil in a fry-pan on medium-high heat. Pat pork dry and season. Cook pork for 3-4 minutes each side (for medium), or until cooked to your liking. Cover to rest. Reserve pan.
  2. Meanwhile, prep salad. In a bowl, toss all salad ingredients with reserved lychee juice and a drizzle of vinegar and oil. Season to taste.
  3. Cook sauce & rice. Return reserved pan to medium heat with a knob of butter. Melt butter, then add coconut curry spices and cook, stirring, for 1-2 minutes, until fragrant. Add coconut milk, water measure and a pinch of salt. Stir to combine and simmer on low heat for 2-3 minutes, until slightly thickened. Squeeze rice in pack to separate grains. Tear top and microwave in pack for 2 minutes.
  4. Serve rice topped with pork, sauce, salad and coriander.

Nutritional Information

Energy 3113 kj
744 kcal
Protein 43.1g
Carbohydrate 65.6g
Fat 32.6g