John Myers
Contents
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Ingredients
Red Thai curry with pork fillet:
- 300 g Pork tenderloin
- 1 bunch Thai basil
- 1 Can Bamboo strips
- 100 g Snow peas
- 1 Can Water chestnuts
- 1 pack Corn on the cob small
- 1 Can Coconut milk
- 1 bag Red Thai Curry
- 4 cm Piece of ginger
- 1 Pc. Spring onion
- 2 Pc. Lemongrass sticks
- 2 Pc. Lime leaves
- 1 Pc. Lime
- 2 tbsp Sugar
- 2 tbsp Fish sauce
- 2 tbsp Sunflower oil
- 3 Pc. Red chili peppers
- Coriander
- Jasmine rice
Instructions
Red Thai curry with pork fillet:
- Wash the pork tenderloin and cut into bite-sized strips or pieces. Then heat the sunflower oil in the wok and fry the meat briefly.
- When this is lightly browned, it can be removed from the wok and set aside. Chop the spring onion and ginger and peel the lemongrass.
- Now divide the lemongrass once in the middle. Then beat the lemongrass at the bottom so that the essential oils are released.
- Thinly slice the chilli peppers and heat the oil in the saucepan. Briefly sweat the spring onions, ginger and lemongrass. Then add the lime leaves and briefly fry the red Thai curry paste.
- Stir in the fish sauce and sugar to taste. Then add the bamboo strips, the corn on the cob, the snow peas, the chili slices and the water chestnuts.
- Let the sauce simmer gently for about 10 minutes, do not boil, otherwise it will flocculate. Then add the fried pork fillet and the Thai basil and simmer for only 3-5 minutes.
Nutrition
Serving: 100gCalories: 299kcalCarbohydrates: 23.9gProtein: 2.2gFat: 21.5g
