Spicy Pork and Thai Basil Stir-fry

  • Prep Time: 10 minutes
  • Cooking Time: 12 minutes
  • Servings: 4
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Using mince rather than pork slices makes this Spicy Pork and thai Basil Stir-fry super quick to make. If you can’t get Thai or Holy Basil, use ordinary basil.

 

Ingredients

  • 1 bunch Holy or Thai basil
  • 2 tablespoons (40mls) peanut oil
  • 500g minced pork
  • 5 Thai shallots, finely chopped
  • 4 or more fresh red or green chillies, finely chopped
  • 5 garlic cloves, finely chopped
  • 2 kaffir lime leaves, finely shredded
  • 1 stalk lemongrass
  • Freshly ground black pepper
  • 150ml coconut cream
  • 100ml coconut milk
  • Chinese broccoli or green beans, cut into 6cm lengths
  • 60g palm sugar, shaved
  • 25ml fish sauce
  • 1 tablespoon (20ml) lime juice
  • ½ cup (75g) dry roasted cashews, chopped
  • Steamed jasmine rice, to serve

Instructions

  1. Heat oil in work over medium high heat and cook 4 sprigs Holy basil until crisp. Remove with a slotted spoon to paper towel to drain. Cook pork mince (in batches if necessary) stirring constantly so meat doesn’t clump.
  2. Add the shallots, chilli, garlic and lime leaves and continue to fry for a few minutes or until the pork is brown.
  3. Stir in the pepper and coconut and bring to the simmer. Stir in sugar and cook until dissolved.
    Add Chinese broccoli or green beans and cook until tender crisp.
  4.  Remove from heat and stir through 2 tablespoon chopped fresh Holy basil, fish sauce and lime juice. Taste and adjust seasoning if necessary.
  5. Serve topped with fried Holy basil and jasmine rice.

Notes

Lyndey’s Note: You can use beef, lamb or chicken mince for this recipe

Watch this on Facebook Live as I prepare this dish.

Related Recipes: Easy Pad Thai

Watch Lyndey make Thai Salad Lettuce Bites on Youtube

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