Stir-fried green curry pork
Lean pork leg steak
400 g, (500g fat trimmed), cut into 2.5cm pieces
Green curry paste
200 g, trimmed, cut into 3cm lengths
200 g, button, quartered
4 individual, trimmed, thinly sliced
Coconut flavoured reduced-fat evaporated milk
Canned bamboo shoots, rinsed, drained
140 g, (230g can)
1 cup(s), coarsely chopped
1 medium, wedges, to serve
- Heat half the oil in a large wok over high heat. Stir-fry pork for 2–3 minutes or until browned all over. Transfer to a plate.
- Heat remaining oil in wok over medium heat. Stir-fry curry paste for 1 minute or until fragrant. Add ¼ cup cold water and stir to combine. Add broccoli, beans, mushrooms and shallot and stir-fry for 1 minute or until vegetables start to soften.
- Add evaporated milk, fish sauce, sugar, bamboo shoots and pork to wok. Bring to a simmer and cook for 2 minutes or until heated through (see tip). Divide curry among bowls and top with coriander and a lime wedge