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Pork and Mango Curry

herbal.chef's picture
  Onion 1 Large, chopped
  Garlic 4 Clove (20 gm), chopped
  Fresh red chilies 2 Small, chopped
  Coriander seeds 2 Teaspoon
  Cumin seeds 1 Teaspoon
  Fennel seeds 1⁄2 Teaspoon
  Fenugreek seeds 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Sesame oil 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Pork fillets 2 Pound, cut into 3/4 inch wide strips (1 Kilogram)
  Lemon grass stalks/1 teaspoon dried lemon grass, soaked 2 , chopped
  Thai fish sauce 1 Tablespoon (Nam Pla)
  Lemon juice 2 Tablespoon
  Mangoes 2 , peeled and sliced
  Mango chutney 3 Tablespoon

1. Place onion, garlic, chilies, coriander, cumin, fennel and fenugreek seeds, cinnamon and cloves into food processor or blender and process to make a smooth paste.
2. Heat sesame and vegetable oils together in a wok over a medium heat, add paste and stir-fry for 5 minutes or until all the liquid evaporates.
3. Add pork and stir-fry for 10 minutes or until pork is brown. Add lemon grass, fish sauce and lemon juice and cook over a low heat, stirring frequently, for 15 minutes or until all the liquid evaporates. Stir in mangoes and chutney and cook for 2-3 minutes longer or until heated through.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 500 Calories from Fat 161

% Daily Value*

Total Fat 18 g27.8%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 352.3 mg14.7%

Total Carbohydrates 38 g12.7%

Dietary Fiber 5.6 g22.5%

Sugars 22.7 g

Protein 47 g94.2%

Vitamin A 16.2% Vitamin C 71.9%

Calcium 8.2% Iron 11.7%

*Based on a 2000 Calorie diet

Pork And Mango Curry Recipe