Prep 15 mins
Cook 30 mins
This again is quite a quick dish to throw together, another one that can be on the table in about 35-45 Min's with a yummy end result. You can serve this dish over rice, as My hubby and I are watching our carb intake at the moment I served ours over bean sprouts. The flavours in this dish all compliment each other really well and the addition of the apple just gives it that something different. I just used a prepared red curry paste with this, not only for time purposes, but also for ease of making, feel free to use homemade, I would have, if I had had some already made up in the fridge.
- 3 tablespoons peanut oil
- 800 g pork fillets, sliced thinly
- 5 tablespoons red curry paste, adjust to your taste (I used Thai kitchen brand)
- 1 medium onion, sliced thinly
- 3 garlic cloves, crushed
- 2 teaspoons fresh ginger, grated
- 300 ml coconut milk
- 200 ml coconut cream
- 50 ml water
- 1 teaspoon chicken stock, granuels
- 2 medium apples, peeled and sliced thinly
- 2 teaspoons lime juice
- 1 teaspoon fish sauce
- 400 g baby bok choy, trimmed and chopped (your choice I love this veg so I added it.)
- 1⁄2 cup Thai basil, chopped coarsely
- Heat 1 tablespoon oil in a large wok or pan, add pork, cook in batches until browned all over, add additional oil as needed, set pork to one side. I find you use about 2 tablespoons to cook the pork and that leaves 1 tablespoon for the onion.
- Heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.
- Add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 Min's.
- Return pork to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 Min's, until apples soften and pork is cooked through.
- About 5 Min's before the end add bok choy.
- Remove from heat and stir in basil.
- Serve over rice or bean sprouts for lower carb version.
Delicious and super easy thanks Nat. The only slight changes I made were to cut the curry paste back to 3 tablespoons as mine is a very hot one and I had to use regular basil. We loved it, our guests loved it and it will get made again. Thanks for posting another great recipe.