Pork larb with steamed Asian greens

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Author: Megan Cameron-Lee

Photographer: Mark O'Meara

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Juicy pork mince gets a hit of red curry paste, fresh herbs and steamed veggies for an unbeatably simple, but tasty meal.

Serves: 4

Time to make: 25 mins

Hands-on time: 5 mins

Ingredients

More weights & measures

2 tablespoons red curry paste
400g lean pork mince
1 tablespoon lime juice, plus lime wedges to serve
1 small red onion, thinly sliced
½ cup fresh mint leaves, roughly torn
½ cup fresh coriandercilantroX leaves
4 cups steamed rice, to serve
8 cups steamed snow peas and bok choy, to serve

Instructions

1 Lightly spray a large wok or frying pan with oil and heat over high heat. Add curry paste and stir-fry for 1 minute or until fragrant. Add mince and stir-fry, breaking up with a wooden spoon, for 5 minutes or until browned and cooked through.

2 Remove wok from heat. Stir through lime juice, onion and herbs. Serve with rice, snow peas, bok choy and lime wedges.

Nutrition Info (per serve)

Calories 430cal

Kilojoules 1780kJ

Protein 29.0g

Total fat 8.1g

–Saturated fat 2.6g

Carbohydrates 55.6g

–Sugars 5.6g

Dietary fibre 5.1g

Sodium 755mg

Calcium 112mg

Iron 4.8mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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