Pork and Vegetable Curry with Fresh Basil
88 people added this to their Recipe Box
Thai cooking is influenced by Indian cuisine, evident in dishes such as this one. Serve this fresh-flavoured mild curry over steaming mounds of rice.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 310 |
| protein | 28 g |
| fat | 11 g |
| carbohydrate | 26 g |
| good source iron. | - |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
4 tsp (20 mL) red curry paste (or 1-1/2 tsp/7 mL curry_powder)
1 lb (500 g) lean boneless pork cut in thin slices
1 cup (250 mL) green beans cut in 1-1/2-in (4 cm) lengths
1 onion, cut in wedges
2 tbsp (25 mL) fish sauce
1 cup (250 mL) thickly sliced mushrooms
1 sweet red pepper, cut in strips
1 can (14 oz, 398 mL) corn niblets
1/3 cup (75 mL) chopped fresh basil
1 tsp (5 mL) granulated sugar
Preparation:
In wok or large nonstick skillet heat oil over high heat; cook curry paste for minute. Add pork, stir-fry for 3 minutes. Add green beans, onion and fish sauce; stir-fry for 5 minutes. Add mushrooms, red pepper and corn; stir-fry for about 2 minutes or until vegetables are tender. Add basil and sugar; stir-fry for 1 minute.
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