Thai Pork

Ingredients:

150g carrots

30g rice

20ml coconut milk

30g pork tenderloin

2 knife points of cumin

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Put the rice in the rice cooker with 45ml of water.

Pour water into the tank (level 3) and start the cooking process.

Peel and wash the carrots, then cut into thin, round pieces.

Cut the pork tenderloin into small pieces.

Put the carrot and pork in the steamer basket.

Pour water into the tank (level 3) and start the cooking process.  

When the food is cooked, remove the steamer bowl.Put the cooking liquid to one side in a small container.Transfer all the cooked food into the blender bowl with the coconut milk.

Blend adding some of the cooking liquid until you obtain the desired consistency.

Add the curry and blend again.

 

Cooking tip

If you open a tin of coconut milk and you do not use it all in your recipe, freeze what is left in the multi-portion freezing trays:as soon as these portions are frozen, you can group them in a freezer bag, so your multi-portion tray can be used again if you need it.  In this way you can use a few of the frozen portions for another recipe.

 

For those interested in nutrition

Coconut milk, despite its vegetable origin, is a fat, like palm oil, rich in saturated fatty acids (SFA)the same as those found in meat or cheese.Since our food is already rich in SFAs, you could consider that there is no need to add more.However, the exceptional flavour of coconut milk goes marvellously well with curry.Used from time to time, this fatty substance is very useful to add flavour  

 

Alternative for those who do not eat pork

You can replace the pork with veal or chicken:both of which go well with spices and exotic dishes. Coconut and curry are better with white meat, which is naturally rather insipid.  

  • Age 13-24 months
  • Type of dish Main courses

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Thai Pork

Thai Pork

150g carrots

30g rice

20ml coconut milk

30g pork tenderloin

2 knife points of cumin