Recipe by Chef mariajane
Thai food doesn't necessarily mean hot and spicy, but it does mean flavorful and delicious! Serve this super-fast stir-fry over rice or noodles.
- 1 cup milk
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar, packed
- 2 tablespoons soy sauce
- 1 teaspoon lime zest, grated (about 1)
- 1 tablespoon butter
- 1 lb pork loin, boneless, cut into thin strips
- 2 garlic cloves, minced
- 1 sweet red pepper, cut into thin strips
- 1 green pepper, cut into thin strips
- 1⁄2-1 teaspoon thai green curry paste
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons fresh basil, chopped
Directions See How It's Made
- In bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, sugar soy sauce and lime zest; set aside.
- In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 minutes or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 minutes or until peppers start to soften. Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 minutes or until sauce is thickened. Stir in time juice and basil.
- COOKING TIP: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested.
- FOR THE ADVENTUROUS: Use Thai fish sauce instead of soy sauce, increase curry paste to 1 1/2 teaspoons and add 2 cups shredded napa cabbage with peppers.