Name: Thai pork and bean stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon vegetable or rice bran oil; 600 gram pork strips; 1 medium brown onion, thinly sliced; 1 medium red capsicum, cut into 3cm pieces; 1 clove garlic, crushed; 1 1/2 tablespoon red curry paste; 150 gram green beans, trimmed, cut into 5cm lengths; 270 millilitre can coconut cream; 1 tablespoon fish sauce; 2 tablespoon lemon or lime juice; 1/2 cup basil leaves

Thai pork and bean stir-fry

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

2 tablespoon vegetable or rice bran oil

600 gram pork strips

1 medium brown onion, thinly sliced

1 medium red capsicum, cut into 3cm pieces

1 clove garlic, crushed

1 1/2 tablespoon red curry paste

150 gram green beans, trimmed, cut into 5cm lengths

270 millilitre can coconut cream

1 tablespoon fish sauce

2 tablespoon lemon or lime juice

1/2 cup basil leaves

Method

1.Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry pork, in batches, for 2-3 minutes or until just cooked. Transfer to a heatproof plate.

2.Add remaining oil, onion, capsicum and garlic to wok; stir-fry for 2-3 minutes or until soft. Add curry paste; stir-fry for 1 minute. Add beans, coconut cream, fish sauce and juice; stir-fry for 3 minutes.

3.Return pork to wok; stir-fry for 1 minute or until pork is heated. Add basil, then toss to combine. Serve.

Try using Thai basil; it looks slightly different from green basil; it has smaller leaves, purplish stems and a slight aniseed taste.
Note

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