With green curry paste and fresh basil this stir-fry is tremendous.
400 g pork fillet – thinly sliced
3 tsp Thai green curry paste
3 cloves garlic – finely chopped
¼ cup coriander – chopped
1 Tbs coconut oil
2 Tbs oyster sauce
1 Tbs fish sauce
½ cup chicken stock
200 ml coconut milk
½ cup carrot – shredded
½ cup spring onion – shredded
½ cup mange tout – shredded
1/3 cup basil leaves – thinly sliced
Combine the green curry paste, garlic and coriander in a small bowl and mix well.
Heat the oil in a wok, swirling to coat the surface. Add the curry mixture and stir-fry until garlic is aromatic, about one minute.
Add the pork and stir-fry, stirring often, until meat is cooked (about five minutes).
Add the oyster sauce, fish sauce, chicken stock and coconut milk.
Stir to combine and heat thoroughly.Add the shredded vegetables and toss for one minute.
Stir in the basil leaves and serve immediately.