• Pork Basil And Red Curry Stir-Fry With Coconut Rice (G-F)
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Pork Basil And Red Curry Stir-Fry With Coconut Rice (G-F)

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

  1. 0 mL Water - PANTRY ITEM
  2. 1 tbsp Red Curry Paste
  3. 1 Each Red Capsicum
  4. 1 cup Jasmine Rice
  5. 150 g Free Range Pork Stir-Fry Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 100 mL Coconut Milk
  8. 60 g Cherry Tomatoes
  9. 80 g Broccoli
  10. 8 g Basil
  1. 1 mL Water - PANTRY ITEM
  2. 1 tbsp Red Curry Paste
  3. 1 Each Red Capsicum
  4. 1 cup Jasmine Rice
  5. 300 g Free Range Pork Stir-Fry Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 200 mL Coconut Milk
  8. 120 g Cherry Tomatoes
  9. 160 g Broccoli
  10. 15 g Basil
  1. 1 mL Water - PANTRY ITEM
  2. 2 tbsp Red Curry Paste
  3. 2 Each Red Capsicum
  4. 2 cup Jasmine Rice
  5. 450 g Free Range Pork Stir-Fry Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 300 mL Coconut Milk
  8. 180 g Cherry Tomatoes
  9. 240 g Broccoli
  10. 23 g Basil
  1. 1 mL Water - PANTRY ITEM
  2. 2 tbsp Red Curry Paste
  3. 2 Each Red Capsicum
  4. 2 cup Jasmine Rice
  5. 600 g Free Range Pork Stir-Fry Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 400 mL Coconut Milk
  8. 240 g Cherry Tomatoes
  9. 320 g Broccoli
  10. 30 g Basil
  1. 2 mL Water - PANTRY ITEM
  2. 3 tbsp Red Curry Paste
  3. 3 Each Red Capsicum
  4. 3 cup Jasmine Rice
  5. 900 g Free Range Pork Stir-Fry Strips
  6. 0 Extra Virgin Olive Oil - PANTRY ITEM
  7. 600 mL Coconut Milk
  8. 360 g Cherry Tomatoes
  9. 480 g Broccoli
  10. 45 g Basil

Prep:

  1. Wash and halve tomatoes.
  2. Wash basil and pick leaves.
  3. Wash, trim and cut broccoli into florets.
  4. Wash and thinly slice red capsicum.

Method:

  1. 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.
  2. Serve pork stir-fry over coconut rice.
  3. 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.
  4. 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.
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