- 500 g Pork Belly or Fillet
- 400 ml Coconut Milk
- 35 g Mae Jum Thai Green Curry Paste
- 100 g Green Beans
- 150 g Bell Pepper Red, Green or Yellow
- 150 g Baby Corn
- 1 tbsp Palm Sugar
- 1 tbsp Fish Sauce
- Sweet Thai Basil
- Lime Optional
Cut the mix peppers into strips or roughly dice
Trim the ends of the green beans and cut them and baby corn into thirds
Slice the pork into 2-3 inch long strips. You can remove any fat from the pork if there is any
In a wok, fry the green curry paste in oil for 2 minutes on med/high heat
Add the thick layer of coconut milk with fish sauce and palm sugar, blend well. Bring to a light boil and simmer for 5 minutes
Stir fry the pork in the curry sauce for 7 minutes before adding the remaining coconut milk with vegetables. Simmer for a further 7-10 minutes, until vegetables are cooked.
Turn off heat, and gently stir in a handful of sweet Thai basil leaves.
Serve up with freshly made Jasmine rice and garnish with sweet Thai Basil and a squeeze of fresh lime juice.
Calories: 628kcal | Carbohydrates: 20g | Protein: 26g | Fat: 51g | Saturated Fat: 31g | Cholesterol: 90mg | Sodium: 448mg | Potassium: 870mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1850IU | Vitamin C: 58mg | Calcium: 62mg | Iron: 4mg