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Photo of Stir-fried green curry pork by WW

Stir-fried green curry pork

9
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
It's hard to go past a stir-fry for a mid-week dinner. This one is full of green vegies, lean pork and fresh, simple flavours.

Ingredients

Canola oil

1 tbs

Pork leg steak, raw

400 g, (500g fat trimmed), cut into 2.5cm pieces

Green curry paste

¼ cup(s)

Broccoli

300 g

Green string beans

200 g, trimmed, cut into 3cm lengths

Mushrooms

200 g, button, quartered

Green shallot(s)

4 individual, trimmed, thinly sliced

Coconut flavoured reduced-fat evaporated milk

375 ml

Fish sauce

2 tbs

Caster sugar

2 tsp

Canned bamboo shoots, rinsed and drained

140 g, (230g can)

Fresh coriander

1 cup(s), coarsely chopped

Lime(s)

1 medium, wedges, to serve

Instructions

  1. 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.
  2. 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.
  3. 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

Notes

SERVING SUGGESTION: Steamed jasmine rice

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