Himalayan Pork

Himalayan Pork

This is a tasty recipe out of the New Camp Kitchen for you to try.


4 pork scotch fillets diced into 2cm pieces
¼ cup gluten free plain flour
4 tbsp oil
400ml Trident coconut cream
¾ cup Heinz gluten free tomato soup or gluten free Heinz tomato sauce
3 tbsp coriander
1 heaped tbsp green curry paste
4 cups cooked rice


  1. Place flour into a freezer bag, add diced pork and coat with flour evenly. Shake off excess flour and put aside.
  2. In a separate bowl mix coconut cream, tomato soup, coriander and curry until well combined.
  3. Place oil into frypan onto medium to hot coals or gas and add pork, stirring continuously until slightly browned.
  4. Tilt pan and soak up excess oil with paper towel.
  5. Stir through curry mix and cook for 10-15 minutes, until thickened.
  6. Serve over hot rice with vegetables.





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