Sunday, February 1, 2009

Red curry pork steaks with fresh herb salad

Ingredients (serves 4)
* 1 tbs fish sauce
* 1 tbs red curry paste
* 8 small pork schnitzels (about 80g each)
* 2 tsp sunflower or rice bran oil
Herb salad
* 2 tbs fish sauce
* 2 tsp sunflower or rice bran oil
* Juice of 1 lime
* 1 tsp caster sugar
* 1 cup coriander leaves
* 1/2 cup Vietnamese mint leaves*
* 1 small red capsicum, thinly sliced
* 1 cup pea tendrils*, or roughly chopped snow pea sprouts

1. Combine the fish sauce and red curry paste in a large bowl, add pork and toss well to coat.
2. Heat the oil in a large frypan over medium-high heat. Cook the pork schnitzels, in batches, for 1-2 minutes each side. Cover to keep warm while you prepare the herb salad.
3. For the herb salad, whisk together the fish sauce, oil, lime juice and sugar in a large bowl. Add the remaining ingredients and toss well. Serve the pork with the herb salad.

Notes & tips
* Vietnamese mint (substitute regular mint) and pea tendrils are from Asian shops and selected greengrocers.

delicious. - Page 140
Recipe by Kate Nichols


Anonymous said...

Rice Oil is my all time favorite.

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