500g packet lightly seasoned pork schnitzels (4)
Vegetable oil for shallow-frying
Steamed rice, green beans and lemon wedges, to serve
2 tablespoons vegetable oil
1 onion, sliced
1 tablespoon mild curry powder
1 chicken stock cube, crumbled
270ml can coconut milk
1 tablespoon brown sugar
1 tablespoon lemon juice
1/3 cup chopped fresh coriander
To make curry sauce, heat oil in a medium saucepan over a medium to high heat. Add onion. Cook, stirring for 2 to 3 minutes, or until light golden. Add curry powder. Stir for a further 1 minute, or until fragrant.
Stir in stock cube and ¾ cup water. Bring to boil. Gently boil for 2 minutes. Stir in coconut milk, sugar and juice. Simmer for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat. Stir in coriander.
Meanwhile, heat enough oil to come 1cm up the side of a large frying pan, over a medium to high heat. Add schnitzels in a single layer. Cook for 2 to 3 minutes on each side or until golden brown and cooked through. Drain on absorbent kitchen paper. Cut diagonally into three pieces.
Serve schnitzels on rice with beans. Top with curry sauce. Serve with lemon wedges.