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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This quick Thai pork greeny curry is ready in just 25 minutes and is dairy free, high protein and high fibre, making it the perfect midweek dinner.
1 Lightly spray a large wok or saucepan with olive oil. Stir-fry pork for 2–3 minutes, or until browned. Transfer to a plate.
2 Return same wok to medium heat and lightly spray with oil. Stir-fry the shallots for about 1–2 minutes, or until softened. Add the curry paste and kaffir lime; stir-fry for 2 minutes, or until fragrant. Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer, covered, for 5 minutes.
3 Add the pumpkin and simmer, covered, for 3–4 minutes, or until pumpkin is almost tender. Add capsicum, snow peas, bamboo, and return pork to wok. Simmer for a further 2–3 minutes, or until vegetables are just tender. Serve the curry with steamed rice and sprinkled with basil.
Calories 448 cal
Kilojoules 872 kJ
Total fat 8.1 g
Saturated fat 4.1 g
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