Pork & Mango Curry

Pork & Mango Curry

Prep & Cook Time: 25 Minutes
Serves: 4

  • 425g canned mango cheeks
  • 400ml canned coconut cream
  • 2 tablespoons yellow curry paste
  • 500g pork fillet, cut 1cm thick strips
  • 1⁄2 cup (60g) frozen green peas
  • 1⁄3 cup fresh mint leaves
  1. Drain mango, reserving 1⁄4 cup of juice.
  2. Heat a medium saucepan over medium heat. Spoon the thick cream layer off the top of the coconut cream into the pan; cook, stirring, until slightly golden. Stir in paste; cook until fragrant. Stir in remaining cream and reserved juice; bring to the boil. Reduce heat; simmer, uncovered, for 8 minutes or until sauce is reduced by about a third.

  3. Stir pork into sauce; simmer, uncovered, for 10 minutes or until pork is tender. Add peas and mango; cook until heated through. Sprinkle with mint.

Serving Suggestion

Serve with Roti, or any flatbread you prefer, and mango pickles