Language:

Banana Curry Rice with Pork Filet

Banana Curry Rice with Pork Filet
Quantity Ingredient
80 g Rice
150 g Bananas
1 tbsp Mango Chutney
300 g Pork fillet
10 g Coconut fat
Garlic
Ginger Powder
0,5 tbsp Curry
2 tsp Potato starch
Chili Powder
1 Onions
Pepper & Salt
0,15 l Vegetable broth
0,1 l Coconut milk
150 g Tins of pineapple

Banana curry rice with pork fillet is served in a creamy slightly spicy sauce. Put the rice in a saucepan. Cover lightly with water. Add a pinch of salt. Bring to the boil. Put the lid on. Leave rice to swell for 20 minutes at the lowest level. Cut the pork fillet into small cubes. Finely dice the onions and garlic. Heat the coconut fat in a pan. Fry the pork tenderloin until it begins to brown. Reduce temperature. Add onions and garlic. Sear briefly. Sprinkle with curry and sweat. Deglaze with coconut milk. Add the broth. Stir in the mango chutney. Season with chilli and ginger. Stir starch with a little cold water until smooth. Tie the curry sauce with it. Cut the bananas into slices. Cut the pineapple into pieces. Mix bananas and pineapple with the curry sauce. Mix the rice with the banana curry and the pork fillet or serve with it.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
765 kcal
88 g
35 g
31 g

(C)opyright by Marions Kochbuch