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Red curry stir-fried pork, beans and basil
( SERVES 4 )

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Photo by Tamara West

3.5 / 5 FROM 2

Spice up your midweek dinner with this stir fry.

300 g	Pork belly, cut into 1cm slices
1 Tbsp	Fish sauce
1 dash	Vegetable oil
2 Tbsp	Red curry paste
1 tsp	Brown sugar
1	Garlic clove, crushed
1 handful	Green beans, trimmed and halved crosswise
¼ cup	Bamboo shoots, sliced
2 Tbsp	Chicken stock
2 tsp	Soy sauce
1	Red chilli, chopped for serving
2 leaves	Kaffir lime leaves, cut into very thin slivers
1 handful	Basil

Mix the sliced pork with the fish sauce to coat, and refrigerate for 20 minutes.
Add pork to a medium-hot wok with a dash of vegetable oil and cook, turning occasionally, until browned all over.
Add curry paste to wok and stir-fry for 30 seconds, then add garlic and sugar and stirfry a further 30 seconds.
Add beans and bamboo shoots to wok, stirfry briefly then add stock and soy. Stir to combine and allow to cook for a minute.
Add basil to wok with half of the slivered kaffir. Cook for another minute then serve in warmed bowls. Scatter remaining kaffir and chopped chilli over the top.

Comments

janet.burt
added 1734 days ago
Delicious combo of flavours - but far too salty for my liking.<br>Second time round, I left out the chicken stock and soy sace and just added a dash of water to finish steaming through the vegetables.<br>Will definitely keep on hand for flavour ideas.
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greendesk
added 1746 days ago
Where is the basil?
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- Bite_team
  added 1735 days ago
  Hi<br><br>Thanks for pointing this out we have added the missing ingredient.
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