Red curry stir-fried pork, beans and basil

Tamara West

Spice up your midweek dinner with this stir fry.

Ingredients

300 g	Pork belly, cut into 1cm slices (Main)
1 Tbsp	Fish sauce
1 dash	Vegetable oil
2 Tbsp	Red curry paste
1 tsp	Brown sugar
1	Garlic clove, crushed
1 handful	Green beans, trimmed and halved crosswise
¼ cup	Bamboo shoots, sliced
2 Tbsp	Chicken stock
2 tsp	Soy sauce
2 leaves	Kaffir lime leaves, cut into very thin slivers
1	Red chilli, chopped for serving
1 handful	Basil

Directions

1. Mix the sliced pork with the fish sauce to coat, and refrigerate for 20 minutes.
2. Add pork to a medium-hot wok with a dash of vegetable oil and cook, turning occasionally, until browned all over.
3. Add curry paste to wok and stir-fry for 30 seconds, then add garlic and sugar and stirfry a further 30 seconds.
4. Add beans and bamboo shoots to wok, stirfry briefly then add stock and soy. Stir to combine and allow to cook for a minute.
5. Add basil to wok with half of the slivered kaffir. Cook for another minute then serve in warmed bowls. Scatter remaining kaffir and chopped chilli over the top.