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Pork Schnitzel & Coconut Curry Sauce

Pork Schnitzel & Coconut Curry Sauce

with Rice & Garlic Veggies

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Take crispy pork schnitzel to the next level with our Indian-inspired coconut sauce. We've teamed this dish with rice and plenty of veggies to soak up all that saucy goodness.

Tags:Kid Friendly
Allergens:GlutenEggMilkSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 sachet

chicken-style stock powder

1

carrot

1 bag

green beans

2 clove

garlic

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

pork schnitzels

1 bag

baby spinach leaves

1 tin

coconut milk

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

Not included in your delivery

olive oil

1.5 cup

water

½ tsp

salt

2 tbs

plain flour

(ContainsGluten)

1

egg

(ContainsEgg)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3480 kJ
Fat22 g
of which saturates14.7 g
Carbohydrate99.4 g
of which sugars11.1 g
Protein53 g
Sodium1713 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Small Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water to the boil. Add the basmati rice and 1/2 the chicken-style stock powder. Stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, thinly slice the carrot into thin sticks. Trim the green beans. Finely chop the garlic. In a shallow bowl, combine the salt, plain flour and a pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Separate the pork schnitzels (they may be stuck together). Dip each pork schnitzel first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

3

Heat a large frying pan over a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzel in batches until golden on the outside and cooked through, 1-2 minutes each side. Place the schnitzel on a plate lined with paper towel.

4

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Add the carrot and green beans and cook, stirring, until softened, 4-5 minutes. Add the baby spinach leaves and 1/2 the garlic and cook, stirring, until wilted and fragrant, 1-2 minutes. Season to taste.

5

While the veggies are cooking, heat a small saucepan over a medium heat with a drizzle of olive oil. Add the Mild North Indian spice blend and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk and remaining chicken-style stock powder and cook, until thickened, 2-3 minutes.

6

Slice the pork schnitzels. Divide the rice between bowls and top with the schnitzels and garlic veggies. Pour over the coconut curry sauce to serve.