Pumpkin, pork shoulder & coconut red curry, bean sprouts, chilli & coriander salad – PORKCURY

Heating Instructions: Preheat oven to 200°C. Bake the curry in its current container with the lid on for 20 min. Squeeze the lime juice over the beansprout salad. To plate up, pour the curry into a bowl and top with salad. Enjoy!

Ingredients : Pork, pumpkin, red curry sauce, coconut milk, red curry chilli paste, red onions, bell peppers, lime juice, lemongrass, red chillies, soy sauce, garlic, ginger, coriander, tofu, turmeric, white pepper, kaffir lime leaves, coconut oil, coconut palm sugar, spinach, bean sprouts, rice, spring onions, coriander 

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left to order for next Monday