Pork green curry stir fry

Course Asian, Low Carb, Stir Fry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Alida Ryder


  • 600 g 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
  • 100 g mange tout julienned
  • 250 ml-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.