The star of Curry Pork Stir-Fry with Capsicum is not pork mince but capsicum. It is not a dish with a curry sauce but it has a very good curry flavour. I think this is one of the best ways to eat a lot of capsicum.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 350g/0.8lb capsicum cut into bite-size pieces (note 1)
- 200g/7.1oz pork mince (can be chicken mince)
- 1 tsp garlic finely chopped
- 1 tsp ginger finely chopped
- 2 tsp oil
- 2 tsp curry powder (note 2)
- 1/3 tsp salt
- ¼ tsp soy sauce
- A pinch of black pepper
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Heat 1 teaspoon of oil in a frying pan over high heat.
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Put the capsicum into the pan and sauté for a few minutes until the capsicum pieces start blistering and are slightly browned (note 3).
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Transfer the capsicum to a plate.
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Reduce the heat to medium high and add 1 teaspoon of oil to the pan.
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Add garlic, ginger, and mince to the pan and cook for a couple of minutes breaking the mince up as you go.
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When mince becomes whitish, add the Curry Flavouring ingredients to the pan and mix well, ensuring that the mince is evenly stained yellow.
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Return the capsicum to the pan and mix well for about 20-30 seconds.
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Turn the heat off and serve immediately.
1. I used 2 medium-sized capsicums. Halve the capsicums vertically and remove the stem and seeds. Quarter the half capsicum vertically, then cut each strip into 2-3 pieces (I sometimes cut them diagonally).
If you are using Japanese capsicum, you will need many more of them because it’s much smaller than the Aussie capsicum (see the post that talks about capsicum in Japan).
2. I used Keen’s curry powder.
3. It is easier to cook the capsicum pieces evenly if you shake the frying pan and toss the capsicum pieces.
4. Do not overcook capsicum pieces. It is best to keep the capsicum crunchy.
5. You can keep the dish in the fridge for a couple of days, but the colour of the capsicum fades and lose the bright green colour.
6. Nutrition per serving.
serving: 286g calories: 384kcal fat: 27g (35%) saturated fat: 8.2g (41%) trans fat: 0.0g polyunsaturated fat: 3g monounsaturated fat: 13g cholesterol: 72mg (24%) sodium: 490mg (21%) carbohydrates: 18g (7%) dietary fibre: 3.8g (14%) sugar: 9g protein: 21g vitamin D: 0mcg (0%) calcium: 59mg (5%) iron: 3.4mg (19%) potassium: 919mg (20%)