PORK FILLET STIR-FRY WIHT THAI GREEN CURRY PASTE

Recipe tested, adabted and photo: Elsabie Templeton

Pork fillet stir-fry with Thai green curry paste, carrot, red pepper, onion and coconut milk, thinly sliced basil & garlic chives on mash. So flavourful. It was a Banting recipe until I served it on mash.
Pork fillet stir-fry with green chili paste and coconut milk (it”s Thai green curry paste, same thing.

400 g pork fillet, thinly sliced against the grain
3 teaspoons Thai green curry paste (I used more)
3 cloves garlic, finely chopped or garlic paste
¼ cup coriander, chopped (I only had coriander pesto which I made earlier so used that)
1 tablespoon coconut oil (I used ghee)
2 tablespoon oyster sauce (I used Asian Everything soya sauce, its thinner in consistency)
1 tablespoon fish sauce
½ cup chicken stock (1 stock cube on 125ml hot water)
200 ml coconut milk (I used the whole 400 ml tin)
½ cup carrot, shredded
½ cup spring onion, sliced (I used garlic chives)
½ cup mange tout, sliced (I used red and orange sweet baby peppers)
80 ml basil leaves, thinly sliced
Optional:
cornstarch and water
Combine the green curry paste, garlic and coriander in a small bowl and mix well.
Heat the oil in wok, swirling to coat the surface.
Add the curry mix and stir-fry until aromatic, about one minute.
Add the pork and stir-fry stirring often, until the meat is cooked (about 5 minutes).
Add the oyster sauce, fish sauce, chicken stock and coconut milk. Add the shredded vegetables and stir. Cook for a few minutes. Veggies must still be crunchy.
Stir in the basil leaves and serve immediately.
Because my dish had more coconut milk, I thickened it by making a slurry with cornstarch and water and stirred through, simmering until it thickened.