Name: Thai green pork
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 600 gram pork fillet, sliced thinly; 2 tablespoon green curry paste; 2 baby eggplants (120g), chopped coarsely; 1 large zucchini (150g), chopped coarsely; 115 gram baby corn, halved lengthways; 270 millilitre can coconut milk; 1 tablespoon lime juice; 1 tablespoon fish sauce; 2 teaspoon brown sugar; 1/3 cup loosely packed fresh coriander leaves

Ingredients

2 tablespoon peanut oil

600 gram pork fillet, sliced thinly

2 tablespoon green curry paste

2 baby eggplants (120g), chopped coarsely

1 large zucchini (150g), chopped coarsely

115 gram baby corn, halved lengthways

270 millilitre can coconut milk

1 tablespoon lime juice

1 tablespoon fish sauce

2 teaspoon brown sugar

1/3 cup loosely packed fresh coriander leaves

Method

1.Heat half the oil in wok; stir-fry pork, in batches, until browned. Remove from wok.

2.Heat remaining oil in wok; stir-fry curry paste until fragrant. Add eggplant, zucchini and corn; stir-fry until vegetables are tender. Add coconut milk, kaffir lime leaves, juice, sauce and sugar; stir-fry 2 minutes. Return pork to wok; stir-fry until hot, season to taste.

3.Serve stir-fry sprinkled with coriander.

Serve with steamed jasmine rice
Note

Woman's Weekly Food

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Ingredients

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