Thai Pork and Baby Corn Stir Fry

READY IN: 35mins


  • 2
    tablespoons peanut oil
  • 500
    g pork, strips (I bought pork tenderloin and sliced it into strips.)
  • 5
    tablespoons green curry paste (or adjust for your personal taste.)
  • 125
    g fresh baby corn, halved (It came in that size package I would lower to 90-100g for 2 people if not serving dish with rice 50-)
  • 1
    medium red capsicum, sliced thinly
  • 200
    g baby spinach leaves
  • 13
    cup coarsely shredded fresh basil
  • 1 12
    tablespoons lime juice
  • 2
    teaspoons fish sauce
  • 1
    teaspoon grated gingerroot (fresh or jar is fine.)
  • 1
    teaspoon sugar
  • 12
    cup coconut milk (I used just over about 130ml, if you want to serve over rice, I would add more milk as there won't b)


  • Heat oil in a large pan or wok, stir-fry pork until browned all over, add paste stir to coat.
  • Add lime juice, fish sauce, ginger, sugar and milk stir-fry a few minutes to cook pork through.
  • Add capsicum and corn and stir-fry about 4 Min's, add spinach and basil, stir-fry tossing until leaves are just wilted.