Red curry stir-fried pork, beans and basil
( SERVES 4 )
Spice up your midweek dinner with this stir fry.
Ingredients
| 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 |
Directions
- 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.
Wine match by Brancott Estate
Comments
janet.burt
added 322 days agoDelicious combo of flavours - but far too salty for my liking.
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.
Will definitely keep on hand for flavour ideas.
greendesk
added 334 days agoWhere is the basil?
Bite_team
added 323 days agoHi
Thanks for pointing this out we have added the missing ingredient.
Join the conversation