Quantity : 2 servings
Preparation : 10 min Cooking : 25 min
1 tbsp butter, unsalted 14 g
2 tbsp canola oil 30 mL
200 g pork strips
1/2 onions, finely chopped 100 g
1 zucchini, cut into thin rounds 130 g
1/2 green peppers, cut into thin strips 80 g
2 tsp curry powder 6 g
1 cup soybean sprouts 70 g
1 clove garlic, crushed
1/4 cup unsweetened coconut milk 65 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
Put the serving dish in the oven at the lowest setting to keep the pork strips warm while you cook the vegetables.
Heat the butter in a skillet or wok over medium heat. Sauté the pork strips a couple minutes. Turn them, add salt and pepper, and cook an additional couple minutes. Remove the pork from the skillet, place in a dish and keep warm in the oven.
Add half of the oil to the skillet over medium heat and sauté the finely chopped onion. Coarsely slice the zucchini into rounds and the peppers into narrow strips, of about 7 mm. Add them to the skillet and sauté 7-8 min with occasional stirring. Add 1 teaspoon of curry powder and cook 1 min with constant stirring. Add the soybean sprouts and salt, then cook 3-4 min. Add the contents of the skillet to the pork strips and keep warm in the oven.
Add the remaining oil into the skillet over medium heat and sauté the crushed garlic 1 min with stirring. Add the remaining curry powder and cook 1 min with constant stirring. Pour in the coconut milk, stir and cook over very low heat 4-5 min. Put the pork and vegetables back into the skillet, then mix well with the coconut-curry sauce. Heat a couple of minutes then serve.
Serve this dish over a bed of basmati rice.