Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Lemon Grass | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 g pork
- 1 large onion
- 3 cloves garlic
- 1 teaspoon ginger, finely grated
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 3 tablespoons light sesame oil
- 1 stalk lemon grass
- 2 tablespoons tamarind liquid
- 2 tablespoons fish sauce
- =
Directions
Cut the pork in small squares. Remove excess fat. Put onion, garlic, ginger, turmeric and chili powder in a food process. Process until you get a pasty mixture. In a wok or deep-sided frying pan, heat oil. Add spicy paste and stir. Cook in low heat for 10 minutes. Add a little water if the mixture starts to burn or dry. The spicy paste is cooked when it is golden brown and has oil around the edges. Add pork and simmer gently until tender. Add finely chopped lemon grass, tamarind juice and fish sauce. Stir well. Cook until water has evaporated and oil separates from gravy. You may adjust the flavor of the curry by adding more chili powder.