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500g (1 lb) pork fillet, thinly sliced
1 tbsp vegetable oil
1 tbsp Marion’s Kitchen Thai Red Curry Paste
300g (10.5 oz) green beans, cut into 3cm (just over 1”) lengths
5 makrut lime leaves
2 tsp fish sauce
1 tsp white sugar
steamed rice, to serve
Velveting marinade:
1 tbsp vegetable oil
1 tbsp Marion’s Kitchen Thai Red Curry Paste
1 tsp fish sauce
½ tsp bicarbonate of soda (baking soda)
2 tsp cornflour (cornstarch)
¼ tsp ground white pepper
Make the velveting marinade by adding 1 tablespoon of water, followed by the oil, red curry paste, fish sauce, bicarb soda, cornflour and white pepper to a large mixing bowl. Combine well, then add the sliced pork and mix again until all the slices are evenly coated. Set aside for 15 minutes to do its thing.
Heat a wok on high heat, then add 1 tbsp vegetable oil. Carefully add the marinated pork to the hot wok, spreading them out so you’ve got the most amount of surface area coming into contact with the pan. Allow to sear for 2 minutes, then toss the pork and stir-fry. Spread out the pork and sear again before stir-frying again.
When the pork is almost cooked, add in the red curry paste and the green beans. Scrunch up the makrut lime leaves in your hands to release the essential oils, then add to the wok, followed by the fish sauce and sugar. Continue stir-frying until well combined and the pork is cooked through.
Transfer to a serving plate. Serve with steamed rice.
– The cornstarch and bicarbonate of soda help with the browning and tenderising of the pork.
Amazing
Made this recipe a few times now an it’s perfect everytime, i definitely recommend it.