Name: Pork and mango curry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 425 gram canned mango cheeks; 400 millilitre canned coconut cream; 2 tablespoon yellow curry paste; 500 gram pork fillet, cut into 1cm thick strips; 1/2 cup (60g) frozen green peas; 1/3 cup fresh mint leaves

Ingredients

425 gram canned mango cheeks

400 millilitre canned coconut cream

2 tablespoon yellow curry paste

500 gram pork fillet, cut into 1cm thick strips

1/2 cup (60g) frozen green peas

1/3 cup fresh mint leaves

Method

1.Drain mango, reserving ¼ cup of the juice.

2.Heat a medium saucepan over medium heat. Spoon the thick cream layer off the top of the coconut cream into the pan; cook, stirring, until slightly golden. Stir in paste; cook until fragrant. Stir in remaining cream and reserved juice; bring to the boil. Reduce heat; simmer, uncovered, about 8 minutes or until sauce is reduced by about a third.

3.Stir pork into sauce; simmer, uncovered, for 10 minutes or until pork is tender. Add peas and mango; cook until heated through. Sprinkle with mint.

To spoon the thick cream layer off the top of the coconut cream, don’t shake the can as the thick cream will separate from the liquid underneath. If you shake it, you have to wait until the liquid settles into layers again.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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