Friday, August 29, 2008

Curry Rice with Pork


Serve a side dish of steamed broccoli or French-style green beans to complement the spicy hotness of this main dish. Another great tasting recipe from Wok Cuisine book. I love spicy food so this is a good recipe to try. Especially that it is rice, I will truly enjoy this!

12 ounces lean boneless pork or 4 medium boneless, skinless chicken breast halves (12 ounces total)
1/4 cup water
2 tbsp thinly sliced fresh lemongrass or 1 tsp finely shredded lemon peel
2 tbsp fish sauce
1-2 tsps red curry paste
1/4 tsp ground turmeric
1 tbsp cooking oil
1 medium onion, chopped (1/2 cup)
3 cups cooked rice
1/4 cup chopped peanuts
Tomato wedges (optional)


*Trim fat from pork, if using. Rinse chicken and pat dry, if using. Cut pork or chicken into 3/4-inch cubes. Set aside. For sauce, in a small bowl stir together the water, lemongrass or lemon peel, fish sauce, curry paste and turmeric; Set Aside.

*Pour the cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add the onion; stir-fry for 1 minute. Add the pork or chicken. Stir-fry for 2 to 3 minutes more or till no pink remains.

*Stir sauce. Add the sauce to the mixture in the wok. Cook and stir till boiling; reduce heat. Cover and simmer for 5 minutes to blend flavors. Stir in rice. Gently cook and stir till heated through. Sprinkle with nuts. Serve immediately. If desired, garnish with tomato wedges. Makes 4 servings.

Nutritional information per serving: 447 calories, 25 g protein, 47 g carbohydrate, 17 g fat (4g saturated), 58 mg cholesterol, 699 mg sodium, 422 mg potassium.

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