Kiwi Pork with Coconut Cream Sauce
Serves: 4
Ingredients
- ½ teaspoon crushed cardamom seeds
- 1 teaspoon finely chopped lemon grass
- 500 g (1 lb) pork fillet (or 4 pork medallions)
- 1 tablespoon oil
- 1 tablespoon Thai curry paste (red or green)
- 1 small can (165 ml / 5½ oz) coconut cream
- 2 – 3 ZESPRI® GREEN Kiwifruit, peeled and sliced
- Cooked rice, to serve (optional)
Directions
1. Rub the seeds, lemon grass and ginger over pork and leave to marinate, covered, for an hour at room temperature
2. Heat a large frying pan, add the oil and sear the pork on both sides. Turn the heat drown and continue cooking pork for 10 minutes or until cooked in the centre. Remove from the pan and keep warm
3. Add the Thai curry paste to the same pan. Sizzle to release fragrant aromas. Stir in the coconut cream adding a splash of water if it seems too thick. Return the pork to the pan and simmer for a few minutes
4. Place the pork on some hot rice. Add slices of ZESPRI® GREEN Kiwifruit and pour the hot sauce over the top