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sri-lankan

Dry Sri Lankan Pork Stir Fry with Roasted Curry Powder and Coconut Rice

This stir-fried dish pairs white rice, dry with coconut milk, pork shoulder, thinly sliced and curry leaves. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

23 g Protein
43 g Carbohydrates
43 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 39g white rice, dry 142 kcal
  • 84g coconut milk 165 kcal
  • 72g water 0 kcal
  • 1g salt 0 kcal
  • 103g pork shoulder, thinly sliced 243 kcal
  • 48g red onion 19 kcal
  • 4g garlic, minced 6 kcal
  • 1g curry leaves 0 kcal
  • 4g roasted Sri Lankan curry powder 12 kcal
  • 6g soy sauce 4 kcal
  • 1g black pepper, ground 3 kcal
  • 6g coconut oil 53 kcal

Cooking instructions

  1. white ricecoconut milkwatersalt
    Rinse the rice. Add rice, coconut milk, water, and salt to a pot. Bring to a boil, cover, and simmer until tender, 12 to 15 minutes; rest covered.
  2. red onioncurry leavescoconut oil
    Heat coconut oil in a wok or skillet. Add curry leaves and onion; saute until browned at the edges, 4 minutes.
  3. saltpork shouldergarlicroasted Sri Lankan curry powder
    Add garlic and roasted curry powder; stir 30 seconds. Add pork and salt; stir-fry until well colored, 6 to 8 minutes.
  4. pork shouldersoy sauceblack pepper
    Add soy sauce and black pepper; continue cooking until pork is cooked through and the pan is nearly dry, 2 to 3 minutes.
  5. white ricepork shoulder
    Serve the dry pork stir fry over coconut rice.

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