Thai Green Pork Curry | Connecticut Public

Name: Thai Green Pork Curry | Connecticut Public
Ingredients: 455 grams (1 pound) pork shoulder steaks (trimmed of visible fat), (sliced into bite-sized pieces); 1 small onion, (diced); 2 garlic cloves, (crushed); 2 teaspoons grated fresh ginger; olive oil spray; 2–3 tablespoons Thai Green curry paste; 400 grams (14 ounces) can light coconut milk; 1/2 tablespoon cornflour ((cornstarch)); 1 tablespoon fish sauce; 1 tablespoon lemongrass paste; 1 tablespoon granulated sweetener; 1 courgette ((zucchini) (approx. 160g/5-3/4oz)); 1/2 red (bell) pepper, (thinly sliced); 12 baby corn; squeeze of fresh lime juice; salt and freshly ground black pepper; lime wedges; handful of freshly chopped coriander ((cilantro)); sliced red chillies; 2 tablespoons chopped peanuts ((optional))

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Note: Use a good brand of Thai curry paste for the best taste.KCALS per serving 300 FAT 16.5g SAT FAT 8.7g CARBS 11.7g SUGARS 4.6g FIBRE 2.8g PROTEIN 24.7g SALT

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Ingredients

455 grams (1 pound) pork shoulder steaks (trimmed of visible fat), (sliced into bite-sized pieces)
1 small onion, (diced)
2 garlic cloves, (crushed)
2 teaspoons grated fresh ginger
olive oil spray
2–3 tablespoons Thai Green curry paste
400 grams (14 ounces) can light coconut milk
1/2 tablespoon cornflour ((cornstarch))
1 tablespoon fish sauce
1 tablespoon lemongrass paste
1 tablespoon granulated sweetener
1 courgette ((zucchini) (approx. 160g/5-3/4oz))
1/2 red (bell) pepper, (thinly sliced)
12 baby corn
squeeze of fresh lime juice
salt and freshly ground black pepper
lime wedges
handful of freshly chopped coriander ((cilantro))
sliced red chillies
2 tablespoons chopped peanuts ((optional))