4 Serves
35 Mins
Heat the cooking oil in a large saucepan or flameproof casserole over medium heat.
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ChineseVitamin E
9 mg / 15 mgVitamin K
410 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
152 µg / 400 µgCalcium
306 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
204 mg / 420 mgPhosphorus
827 mg / 1,250 mgPotassium
1881 mg / 4,700 mgSodium
672 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
4 g / 28 gSugar
11 g / 50 gSaturated Fat
10 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Add the spring onions and coriander stalks to the pan, sautéing for 1 minute until fragrant.
Incorporate the pork slices into the pan and cook for 5 minutes until they begin to brown.
Stir in the Panang curry paste and creamy peanut butter, cooking for 30 seconds to release the aromatics.
Add the brown sugar, soy sauce, unsweetened coconut milk, and water. Cover with a lid and simmer for 15 minutes, stirring occasionally.
Remove the lid, add the baby corn, and increase the heat to a bubble for 3 minutes until the corn is tender and the sauce has thickened.
Stir in the fresh lime juice, adjust seasoning to taste, and serve over cooked jasmine rice, garnished with fresh coriander leaves.
21
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Egyptian