Thai Pork and Green Peppercorn Curry with Basil

IMG_2369

Ingredients

500g Pork tender loin (fillet), sliced into strips
3 tbs Thai green curry paste
2 tbs Light olive oil
3 Green chillies, de-seeded and sliced
300g Green beans – cut to 3cm lengths
125ml Coconut milk
3 tbs Nam pla (fish sauce)
1 tsp palm sugar
The juice of 1 lime
1-2 tbs of tinned or fresh green peppercorns*
Small handful of basil leaves
Lime cheeks to garnish

Method

Combine the pork and the curry paste in a bowl, cover and refrigerate for 2hrs.

Heat half the oil in a wok or heavy based sauté pan. Add the pork and stir fry for 3-4 min or until just cooked. Remove the pork from the pan and set aside.

Add the remaining oil to the pan, still on a high heat, stir fry the chilli and green beans for 2 mins. Add the coconut milk, nam pla, palm sugar, lime juice and green peppercorns – stir to combine. Add the pork and any juices to the wok and cook for another 3-4 mins.

Serve in warmed bowls with sticky jasmine rice, torn basil and lime cheeks on the side.

This is a very quick last minute dish, it presents well and is so tasty. Perfect mid week dinner for when you have run out of steam! It freezes incredibly well, I double the recipe usually and pop half in a tupperware in the freezer for another time. Enjoy!

*fresh green peppercorns can be found at most asian supermarkets in the fridge section.

Advertisements
This entry was posted in asian, Lunch, Mains and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s