Pork Penang Curry
700g Pork fillet thinly sliced
1/2 tbs sesame oil
5 spring onions sliced
1/2 tbs fresh ginger thinly sliced
1 clove garlic finely chopped
4 tbs Penang curry paste
1/3 cup cashews
1 cup boiling water ( for cashews)
1/4 cup fresh coriander chopped
1/2 lime juiced
pepper
Nuts & Bolts
1. In a jug add cashews and 1 cup of boiling water and set aside for later.
2. In a large frying pan on medium heat add oil, spring onions,garlic and ginger, cook for 4 minutes.
3. Add Penang curry paste and cook for 2 minutes. Add pork and cook for a further 3 minutes.
4. Poor cashews and water into a food processor and blitz until it resembles cashew milk.
Add cashew milk, mix well. Cook for 7-10 minutes.
5. Add pepper, lime juice and coriander. Cook for a further 1 minutes.
Calories per serving : 441
Kylie Karagich
Kylie Karagich is an accredited Clinical Nutritionist, Clinical Hypnotherapist, and Holistic Listener, passionate about supporting clients' health and well-being. As the owner of Holistic Nutritional Health Care (HNHC) in Port Adelaide, Kylie integrates nutrition, hypnotherapy, and holistic listening to create personalised, person-centred care. With a special focus on men's health and children's autism, she offers a compassionate, non-judgmental approach to help clients achieve lasting wellness and balance in their lives. Kylie's dedication to treating the whole person ensures that each individual feels truly supported on their wellness journey.