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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mum’s Thai Red Curry Pork Stir-fry

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Marion’s mum loves to use a Marion’s Kitchen Thai Red Curry kit to make this super-speedy dish for a midweek meal. The secret recipe that Marion uses for her red curry paste came from her mother, so she knows it’s good. Just add snake beans and pork belly, plus fresh basil if you like.

WATCH THIS RECIPE

MUM’S THAI RED CURRY PORK STIR-FRY

PREP TIME

10 minutes
COOK TIME

10 minutes
SERVES

4
Ingredients

Marion’s Kitchen Thai Red Curry, which includes:

– THAI RED CURRY PASTE

– COCONUT MILK

– DRIED THAI HERBS & CHILLI

– BAMBOO SHOOTS

1 tbsp vegetable or canola oil

500g (1 lb) thinly sliced, skinless pork belly

150g (5 oz) sliced snake beans (or green beans)

½ cup Thai basil (optional)

1 tbsp soy sauce

Steps
Step 1

Heat oil over medium heat and fry the THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.  Add the pork and stir-fry for about 2-3 minutes or until the pork is almost cooked.

Step 2

Pour in the creamy COCONUT MILK and then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry).  Wait for the curry to start simmering again.

Step 3

Drain and discard the liquid from the BAMBOO SHOOTS.  Add drained bamboo shoots to the curry along with the beans.  Simmer for about 2 minutes until pork slices are cooked and beans are tender but still crunchy. Transfer to a serving plate and top with Thai basil leaves (if using).

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