Jungle Curry with Pork and Thai Basil
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Ingredients
- 450 g pork loin steaks, thinly sliced
- 3 tbsp thai red curry paste
- 350 ml chicken or vegetable stock
- 150 g thai pea aubergines or regular aubergine, diced
- 100 g fine green beans, trimmed
- 2 tbsp fish sauce
- 20 g fresh thai basil leaves
- 2 fresh green chillies
Nutrition (per serving)
- Calories
- 229 kcal
- Protein
- 25.8 g
- Carbohydrate
- 4.7 g
- of which sugars
- 2.8 g
- Fat
- 11.2 g
- of which saturates
- 3.8 g
- Fibre
- 2.3 g
- Salt
- 3.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the thai red curry paste in a little oil in a wok for 2 minutes until fragrant.
- 2
Add the pork and stir-fry for 4 minutes until it changes colour on the outside.
- 3
Pour in the stock, bring to a simmer and cook for 10 minutes, stirring, until the pork is cooked through with no pink remaining.
- 4
Add the aubergine and green beans and simmer for 8 minutes until tender.
- 5
Season with the fish sauce.
- 6
Stir in the thai basil leaves and sliced green chillies off the heat and serve with jasmine rice.
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