Pork & Thai Coconut Curry Sauce with Asian Slaw
Pre-Prepped | Three Steps | Ready in 15- Soy
- Gluten(Wheat)
- Sesame
- Peanuts
- Gluten
- Eggs
- Fish
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Peanuts
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight, plate up a zesty Asian salad with seared pork and a Thai green curry sauce, all topped with crushed peanuts for added crunch. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
pear
1
white turnip
1 packet
pork loin steaks
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 tin
coconut milk
1 packet
Japanese Dressing
(Contains: Soy, Gluten(Wheat), Sesame; May be present: Eggs, Fish)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 bag
herbs
½ tin
Thai Red Curry Paste
(Contains: Soy; May be present: Peanuts)
1 bag
Asian Slaw Mix
1 packet
Yuzu Vinaigrette
(Contains: Soy, Gluten; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Thinly slice pear and turnip
• Heat olive oil in frying pan over medium-high heat. Season pork • Cook pork and sweet soy seasoning until browned, 2-3 mins each side • Add curry paste (1/2 tin for 2P/ 1 tin for 4P) and cook until fragrant, 1 min • Add coconut milk and cook until slightly thickened, 1-2 mins
• In a bowl, combine slaw mix, pear, turnip, Japanese dressing and yuzu vingaigrette. Season • Slice pork • Divide slaw and pork between plates. Drizzle pork with coconut curry sauce • Serve with peanuts and torn herbs
