Spicy Pork Green Curry Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 150g green beans
• 1pcs pak choy
• 1bunch coriander
• 1bunch makrut lime leaves
• 300g lean pork mince
• 30g green curry paste
• 200ml coconut milk
• 15ml neutral-flavoured oil
• 10ml soy sauce
• 3ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep vegetables
   Meanwhile, trim the beans and halve on an angle. Coarsely chop the pak choy.
3. Step 3 — Prep aromatics
   Finely chop the coriander, including the stems. Separate the lime leaves, remove the central vein and very finely shred (cut the lime leaves very finely to release the maximum flavour).
4. Step 4 — Stir-fry pork mince
   PORK MINCE OPTION Heat 1 tbs oil in a medium deep frypan over medium-high heat. Stir-fry the pork mince for 3 mins or until browned. Add the curry paste and stir-fry for 1 min or until fragrant.
5. Step 5 — Add vegetables
   Add the beans, pak choy, lime leaves, 2 tsp soy sauce and ½ tsp sugar to the pork and stir-fry for 1 min or until the vegetables start to soften.
6. Step 6 — Finish stir-fry
   Add half the coconut milk* to the stir-fry and bring to a simmer. Reduce the heat to medium-low and cook for 2-4 mins until the vegetables are tender. Fluff the rice with a fork. Divide the rice and stir-fry among bowls. Scatter with the coriander to serve.

Allergens

Soy