Pork green curry stir fry
I found inspiration for this recipe in a book I bought in December called The Real Meal Revolution. It’s all about the “Banting” (low carb high fat) way of eating and I found it quite inspiring. I’m not going to get into this topic (as I think that there’s enough debate going on around it all around the web) but I really, really loved the sound of their Pork and Coconut stir fry. As is the case with most of my cooking, I ventured away from the original recipe and made quite a few adjustments to suit my own tastes so for the original, get your hands on a copy of this very interesting book filled with great recipes.
I used pork fillet which I thinly sliced and then thinned out with a meat mallet to ensure quick-cooking. I flavoured it quite heavily with fish and soy sauce (which you can’t do if you’re following Banting as you’re not allowed any soy products) and used store-bought green curry paste to add depth and flavour. I decided to stick to the low-carb idea and served this as is with lots of fresh coriander and a scattering of fresh chilli and a side of steamed broccoli (I’ve also added broccoli to the stir fry) but if you’d like this would just delicious with noodles or rice.
- 600g pork fillet, thinly sliced
- 1 onion, finely sliced
- 3 garlic cloves, finely chopped
- 2 teaspoons crushed ginger
- 1 tablespoon green curry paste
- 2 carrots, julienned
- 100g mange tout, julienned
- 250ml-400ml coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- fresh coriander, to serve
- fresh chopped chilli, to serve
- Place the slices of pork between two sheets of cling wrap and thin out with a meat mallet/rolling pin.
- Heat a large wok over high heat and brown the pork in a splash of oil. Remove from the pan and set aside.
- Fry the onion until translucent then add the garlic, ginger and green curry paste.
- Fry for 30 seconds then add the julienned vegetables and fry for 2 minutes.
- Add 250ml coconut milk, soy and fish sauce and allow to simmer for 3-5 minutes.
- Add the pork and the remaining coconut milk if you think it looks a little dry and allow to cook for another 5 minutes.
- Season to taste and serve with the coriander and the chilli.