Coconut pork stir-fry
4 servings Prep: 10 mins, Cooking: 20 mins
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|400 g||pork — fillet, thinly sliced|
|3 tsp||thai green curry paste|
|3||garlic — cloves, finely chopped|
|¼ cup||fresh coriander — chopped|
|1 Tbs||coconut oil|
|2 Tbs||oyster sauce|
|1 Tbs||fish sauce|
|½ cup||stock — chicken|
|200 ml||coconut milk|
|½ cup||carrots — shredded|
|½ cup||spring onions — shredded|
|½ cup||mangetout — shredded|
|1/3 cup||fresh basil — thinly sliced|
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Combine the green curry paste, garlic and coriander in a small bowl and mix well.
Heat the oil in a wok, swirling to coat the surface. Add the curry mixture and stir-fry until garlic is aromatic, about one minute.
Add the pork and stir-fry, stirring often, until meat is cooked (about five minutes).
Add the oyster sauce, fish sauce, chicken stock and coconut milk.
Stir to combine and heat thoroughly.Add the shredded vegetables and toss for one minute.
Stir in the basil leaves and serve immediately.
Recipe reprinted with permission of TheRealMealRevolution.
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