Recipe

Green Curry Pork Stir Fry

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Green Curry Pork Stir Fry

A spicy, green curry pork stir fry with carrots, broccoli and spring onions, flavoured with coconut milk and served on a bed of cauli rice.




Ingredients to serve 2

  • 1/2 head x cauliflower – grate coarsely
  • 300g x pork fillet – cut into thin slices (3mm)
  • 2 cloves x garlic – crush, peel and chop finely
  • 10g x fresh coriander – chop finely
  • 2 tsp x green curry paste (use to taste)
  • 1 tbsp x oyster sauce
  • 1/2 tbsp x fish sauce
  • 1/2 tsp x chicken stock granules
  • 1/4 cup x boiling water
  • 1 x carrots – peel and slice finely
  • 2 x spring onions – slice at an angle
  • 100g x sugar snap peas - slice finely
  • 5g x fresh basil – tear leaves into pieces
  • 1/2 tin x coconut milk

Ingredients to serve 4

  • 1 head x cauliflower – grate coarsely
  • 600g x pork fillet – cut into thin slices (3mm)
  • 4 cloves x garlic – crush, peel and chop finely
  • 20g x fresh coriander – chop finely
  • 4 tsp x green curry paste (use to taste)
  • 2 tbsp x oyster sauce
  • 1 tbsp x fish sauce
  • 1 tsp x chicken stock granules
  • 1/2 cup x boiling water
  • 2 x carrots – peel and slice finely
  • 4 x spring onions – slice at an angle
  • 200g x sugar snap peas - slice finely
  • 10g x fresh basil – tear leaves into pieces
  • 1 tin x coconut milk

Method

Step 1

Fill a saucepan (about a ⅓ full) with water and place on the stove to bring to the boil. Place the grated cauliflower in a sieve on top of the saucepan - without touching the water. Let the cauliflower steam for about 10 minutes until cooked. Remove and keep warm.

Step 2

Mix the following ingredients in a bowl: garlic, coriander and green curry paste. Set aside.

Step 3

Add the chicken stock granules to the boiling water and stir until dissolved. Set aside.

Step 4

Heat a little vegetable oil (enough to coat the pan) in a frying pan on medium to high heat. Add the curry mixture and stir fry for a minute. Now add the pork and stir fry for 5 minutes or until the meat is cooked through.

Step 5

Add the carrots and stir fry for 3 minutes. Then add the spring onions and sugar snap peas and stir fry for another minute.

Step 6

Now add the oyster sauce, fish sauce, chicken stock and coconut milk. Stir for another 2 or three minutes until heated through. Finally add the basil leaves and mix through.

Step 7

To serve, divide the cauliflower “rice” between the bowls and serve a portion of pork stir fry on top.