• Pork Basil And Red Curry Stir-Fry With Coconut Rice (GF)
1 1

Pork Basil And Red Curry Stir-Fry With Coconut Rice (GF)

Pork Basil And Red Curry Stir-Fry With Coconut Rice (GF)

  1. 150 Free Range Pork Stir-Fry Strips
  2. 80 Broccoli
  3. 60 Cherry Tomatoes
  4. 50 Coconut Milk
  5. 8 Basil
  6. 1 Jasmine Rice
  7. 1 Red Capsicum
  8. 1 Red Curry Paste
  9. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 300 Free Range Pork Stir-Fry Strips
  2. 160 Broccoli
  3. 120 Cherry Tomatoes
  4. 100 Coconut Milk
  5. 15 Basil
  6. 1 Jasmine Rice
  7. 1 Red Capsicum
  8. 1 Red Curry Paste
  9. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 450 Free Range Pork Stir-Fry Strips
  2. 240 Broccoli
  3. 180 Cherry Tomatoes
  4. 150 Coconut Milk
  5. 23 Basil
  6. 2 Jasmine Rice
  7. 2 Red Capsicum
  8. 2 Red Curry Paste
  9. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 600 Free Range Pork Stir-Fry Strips
  2. 320 Broccoli
  3. 240 Cherry Tomatoes
  4. 200 Coconut Milk
  5. 30 Basil
  6. 2 Jasmine Rice
  7. 2 Red Capsicum
  8. 2 Red Curry Paste
  9. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

  1. 900 Free Range Pork Stir-Fry Strips
  2. 480 Broccoli
  3. 360 Cherry Tomatoes
  4. 300 Coconut Milk
  5. 45 Basil
  6. 3 Jasmine Rice
  7. 3 Red Capsicum
  8. 3 Red Curry Paste
  9. Extra Virgin Olive Oil*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Wash And Thinly Slice Red Capsicum.
  2. Wash, Trim And Cut Broccoli Into Florets.
  3. Wash And Halve Tomatoes.
  4. Wash Basil And Pick Leaves.

Method:

  1. To make coconut rice, combine coconut milk and measured water with the rice in a saucepan. Stir briefly to combine. Bring to boil. Simmer, covered, over a very low heat for about 14 minutes, or until tender. Remove from heat. Stand, covered, for 5 minutes.
  2. Toss pork with olive oil (1 tsp/person). Heat a large wok over a high heat until very hot. Stir-fry pork (in batches if cooking for 4 or more) for about 2 minutes, or until browned but not cooked. Remove and set aside.
  3. Heat oil (1 tsp/person) in same wok over a medium heat. Add curry paste and fry until fragrant. Add red capsicum, broccoli, and tomatoes. Stir-fry for about 1-2 minutes (or until vegetables are tender-crisp) then return pork to wok. Stir-fry for a further 1 to 2 minutes until the pork is cooked. Stir in basil.
  4. Serve pork stir-fry over coconut rice.
View full details