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
Yumbo!
We paired this with Cauliflower Fried Rice and it was so good!
And so easy to make.
Pork was so tender
The second day that I received my Mako wok, I made this. I have never cooked meat so tender as this was. So easy, this is such a tasty dish.
Delicious!!
First time cooking this recipe and it was fantastic. Have never tried ‘velveting’ before but it turned out just like Chinese takeaway meat and melted in your mouth. Great spice and warmth and my husband had 3rds!!