Pork and Vegetable Curry with Fresh Basil
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 310 |
| pro | 28 g |
| total fat | 11 g |
| carbohydrate | 26 g |
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.
Ingredients
- 1 tbsp vegetable oil
- 4 tsp red curry paste
- 1 lb lean boneless pork cut in thin slices
- 1 cup green beans, cut_in 1-1/2-in (4 cm) lengths
- 1 onion, cut_in wedges
- 2 tbsp fish sauce
- 1 cup thickly sliced mushrooms
- 1 sweet red pepper, cut_in strips
- 1 can (14 oz, 398 mL) corn niblets
- 1/3 cup chopped fresh basil
- 1 tsp 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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