Ingredients
500g packet lightly seasoned pork schnitzels (4)
Vegetable oil for shallow-frying
Steamed rice, green beans and lemon wedges, to serve
CURRY SAUCE
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
Method
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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.
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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.
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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.
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Serve schnitzels on rice with beans. Top with curry sauce. Serve with lemon wedges.
