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.
Preparation 10 mins
Cooking 12 mins
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
- 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.
- Add the shallots, chilli, garlic and lime leaves and continue to fry for a few minutes or until the pork is brown.
- 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.
- Remove from heat and stir through 2 tablespoon chopped fresh Holy basil, fish sauce and lime juice. Taste and adjust seasoning if necessary.
- Serve topped with fried Holy basil and jasmine rice.
Lyndey’s Note: You can use beef, lamb or chicken mince for this recipe
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