Solo: Green Curry Pork Stir Fry

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Solo: 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 cauliflower "rice".

Ingredients to serve 1

  • ¼ head x cauliflower – grate coarsely
  • 150g x pork fillet – cut into thin slices (3mm)
  • 1 clove x garlic – crush, peel and chop finely
  • 5g x fresh coriander – chop finely
  • 1 tsp x green curry paste (use to taste)
  • ½ tbsp x oyster sauce
  • ¼ tbsp x fish sauce
  • ¼ tsp x chicken stock granules
  • ⅓ cup x boiling water
  • ½ x carrot – peel and slice finely
  • 1 x spring onion – cut of end and slice finely
  • ⅓ x broccoli – cut into florets
  • 3g x fresh basil – tear leaves
  • ¼ tin x coconut milk
  • vegetable oil, salt and pepper (from your pantry)


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 broccoli and stir fry for 3 minutes. Then add the spring onions 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, the cauliflower “rice” topped with the pork stir fry.