Stir-fried green curry pork
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
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