Red Curry Pork Steaks with Fresh Herb Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 216.7
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 294.6 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.0 g
- Protein: 36.3 g
View full nutritional breakdown of Red Curry Pork Steaks with Fresh Herb Salad calories by ingredient
Introduction
From delicious Magazine***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From delicious Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
Number of Servings: 4
Ingredients
-
PORK
1 Tbsp fish sauce
1 Tbsp red curry paste
8 small pork schnitzels or steaks (about 80g each)
2 tsp sunflower, rice bran or peanut oil
HERB SALAD
2 Tbsp fish sauce
2 tsp sunflower, rice bran or peanut oil
Junce of 1 lime
1 tsp brown sugar
1 cup coriander leaves
½ cup Vietnamese mint leaves
1 small red capsicum, thinly sliced
1 cup pea tendrils or roughly chopped snow pea shoots
Directions
Combine the fish sauce and red curry paste in a large bowl, add pork and toss well to coat.
Heat the oil in a large fry pan over medium-high heat. Cook the pork schnitzels, in batches, for 1-2 mi8nutes each side. Cover to keep warm whle you prepare the herb salad.
Whisk together the fish sauce, oil, lime juice and sugar in a large bowl. Add the remaining ingredients and toss well. Serve the pork with the herb salad.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Heat the oil in a large fry pan over medium-high heat. Cook the pork schnitzels, in batches, for 1-2 mi8nutes each side. Cover to keep warm whle you prepare the herb salad.
Whisk together the fish sauce, oil, lime juice and sugar in a large bowl. Add the remaining ingredients and toss well. Serve the pork with the herb salad.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.