Project Description

Spicy Pork and Thai Basil Stir-fry

Using mince rather than pork slices makes this Spicy Pork and thai Basil Stir-fry super quick to make. If you can’t get Thai or Holy Basil, use ordinary basil.

Serves 4
Preparation 10 mins
Cooking 12 mins

Ingredients:
1 bunch Holy or Thai basil
2 tablespoons (40mls) peanut oil
500g minced pork
5 Thai shallots, finely chopped
4 or more fresh red or green chillies, finely chopped
5 garlic cloves, finely chopped
2 kaffir lime leaves, finely shredded
1 stalk lemongrass
Freshly ground black pepper
150ml coconut cream
100ml coconut milk
Chinese broccoli or green beans, cut into 6cm lengths
60g palm sugar, shaved
25ml fish sauce
1 tablespoon (20ml) lime juice
½ cup (75g) dry roasted cashews, chopped
Steamed jasmine rice, to serve

Method:

  1. Heat oil in work over medium high heat and cook 4 sprigs Holy basil until crisp. Remove with a slotted spoon to paper towel to drain. Cook pork mince (in batches if necessary) stirring constantly so meat doesn’t clump.
  2. Add the shallots, chilli, garlic and lime leaves and continue to fry for a few minutes or until the pork is brown.
  3. Stir in the pepper and coconut and bring to the simmer. Stir in sugar and cook until dissolved.
    Add Chinese broccoli or green beans and cook until tender crisp.
  4.  Remove from heat and stir through 2 tablespoon chopped fresh Holy basil, fish sauce and lime juice. Taste and adjust seasoning if necessary.
  5. Serve topped with fried Holy basil and jasmine rice.

Lyndey’s Note: You can use beef, lamb or chicken mince for this recipe

Watch this on Facebook Live as I prepare this dish.

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