Mum's Thai Red Curry Pork Stir-fry | Marion's Kitchen
20 min·Thai
Mum's Thai Red Curry Pork Stir-fry | Marion's Kitchen
Ingredients
Main
- 1 tbsp vegetable or canola oil
- Marion's Kitchen Thai Red Curry meal kit, which includes: – THAI RED CURRY PASTE – COCONUT MILK – DRIED THAI HERBS & CHILLI – BAMBOO SHOOTS
- 500g (1 lb) skinless pork belly, thinly sliced
- 150g (5 oz) snake beans (or green beans), cut into 2.5cm (1 inch) lengths
- ½ cup Thai basil (optional)
Instructions
3 steps
- 1
Place a wok over medium heat. Add the oil, then fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy. Add the pork and stir-fry for about 2-3 minutes or until the pork is almost cooked.
3 min - 2
Pour in the creamy COCONUT MILK and then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a milder result or chop them up if you want things spicier). Wait for the coconut milk to start simmering.
0 - 3
Drain and discard the liquid from the BAMBOO SHOOTS. Add the drained bamboo shoots to the curry sauce along with the beans. Simmer for about 2 minutes or until the pork slices are cooked through and the beans are tender but still crunchy. Transfer to a serving plate and top with Thai basil leaves (if using).
2 min
Progress
0 / 3 steps