Pork mince curry

Speedy pork curry

Gently spiced, with fragrant lemongrass and creamy coconut milk

By , 02 September 2019

(7 votes)

Speedy pork curry
  • 15 Mins

  • Serves: 4

Nutritional Info
Each 317g serving contains
  • Energy

    1592KJ

    380KCAL

    19%
  • Fat

    12.0g

    med

    17%
  • Saturates

    3.5g

    low

    18%
  • Sugars

    2.9g

    low

    3%
  • Salt

    0.86g

    low

    14%
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
Ingredients
  • 1tbsp groundnut oil
  • 2tbsp frozen Scratch Cook Thai Herb Blend
  • ½tsp ground turmeric
  • 4 spring onions, cut into 3cm pieces
  • 2tsp Asda Easy Lemongrass Paste
  • 500g Butcher’s Selection Lean Pork Mince (typically less than 5% fat)
  • 180g Grower’s Selection Trimmed Fine Beans, cut into short lengths
  • 300g pack Asda Straight to Wok Noodles
  • 1 reduced-salt vegetable stock cube, made up to 200ml
  • 400ml light coconut milk
  • 1 red chilli, thinly sliced
  • Mint and coriander, to serve
  • 1 lime, cut into wedges
Method
  • Heat the oil in a pan over a medium setting. Fry the Thai herb blend, turmeric and spring onions for 2-3 mins, until beginning to colour.

  • Add the lemongrass, pork mince and beans. Increase the heat and cook for 5-6 mins, until the pork is browned. Add the noodles.

  • Pour over the stock and bring to a simmer, stirring gently to loosen the noodles. Reduce the heat, add the coconut milk and cook until heated through. Do not allow to boil.

  • Sprinkle with the chilli, mint and coriander. Serve with the lime wedges.