Yellow Curry with Pork and Lentils

The rain really got to me so it was another soup-based dinner option for us. High-liquid and high-fiber meals are always best to keep yourself fuller for longer which is great if you’re looking to lose weight like me.

My portion is 1/4 c lentils, 1 c curry soup and a ladel of the solid ingredients. It really is filling which is why the rest was for the next day at work.

What’s in it:

  • Lentils, 2 c cooked
  • Pork fillet, cubed
  • Yellow curry paste, 1-2 Tbsp
  • Coconut milk
  • Zucchini, 1 medium cubed
  • Carrots, 3 medium cubed
  • Tomatoes, cubed
  • Onion, 1 medium minced
  • Ginger powder, 1 tsp
  • Garlic powder, 1 tsp
  • Pepper, 1 tsp
  • Fish sauce, 1 Tbsp
  • Water
  • Lemongrass
  • Basil
  • Lime
  • Peppermint
  • Anise
  • Cardamom

Cook the onions first in a wok until transparent then add the meat. Add anise, cardamom, ginger powder, garlic powder and pepper. Once the sides of the meat is cooked, add the carrots, zucchini and tomatoes. Add water until the ingredients are covered and let it start boiling to tenderize the vegetables. Add the lemongrass, basil, peppermint, and stir evenly. Add the coconut milk to thicken the soup and let it cook for 5-10 minutes stiring every now and then. Use fish sauce as a saltening agent and lime to brighten up the soup.

Flexibility is very important to me, which is why curries are perfect. It can be creamy and thick or more fluid and clear. Something I always do is use a bit of spice and seasoning at the beginning because it is easier to add more than to remove.

I hope you like this recipe and try it yourself at home.

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