My mum loves a shortcut in the kitchen, almost as much as I do. And this Thai red curry pork stir-fry, which utilises my meal kit, makes light work of a midweek meal. Fun fact: the secret recipe I use for my red curry paste is actually Mum’s, which is probably why she’s such a big fan of this dish. Throw in some snake beans for a touch of greens because, you know, VEGETABLES, then tuck in to a tasty dinner in minutes.
Mum’s Thai Red Curry Pork Stir-fry
1 tbsp vegetable or canola oil
Marion’s Kitchen Thai Red Curry meal kit , which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
500g (1 lb) skinless pork belly, thinly sliced
150g (5 oz) snake beans (or green beans), cut into 2.5cm (1 inch) lengths
½ cup Thai basil (optional)
- Place a wok over medium heat. Add the oil, then fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy. Add the pork and stir-fry for about 2-3 minutes or until the pork is almost cooked.
- Pour in the creamy COCONUT MILK and then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a milder result or chop them up if you want things spicier). Wait for the coconut milk to start simmering.
- Drain and discard the liquid from the BAMBOO SHOOTS. Add the drained bamboo shoots to the curry sauce along with the beans. Simmer for about 2 minutes or until the pork slices are cooked through and the beans are tender but still crunchy. Transfer to a serving plate and top with Thai basil leaves (if using).
