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Photo of Butterfly pork steak with red curry sauce and black rice by WW

Butterfly pork steak with red curry sauce and black rice

7
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
A 20 minute red curry is a great mid-week meal filled with Asian vegies, pork and fresh coriander.

Ingredients

Oil spray

2 x 3 second spray(s)

Pork butterfly steak, raw

480 g

Red curry paste

2 tbs

Light canned coconut milk

1 cup(s), (250ml)

Vegetable mix, non-starchy, frozen

500 g, Asian variety

Fish sauce

1 tbs

Fresh coriander

1 cup(s), sprigs

Instructions

  1. Heat a large non-stick frying pan over medium-high heat. Lightly spray with oil. Cook pork for 2 minutes each side. Transfer to a plate and thinly slice.
  2. Add curry paste to pan and stir. Pour in coconut milk and stir. Add vegetables and fish sauce. Cover and cook for 2 minutes. Return pork to pan and stir to combine. Sprinkle over coriander.

Notes

SERVING SUGGESTION: Lime wedges and cooked microwaveable black rice.

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