Thai Recipe for Pork and Lemon Grass Stir-Fry
INGREDIENTS
- 500g pork (minced)
- 10 cm stick fresh lemon grass (chopped fine)
- 2 fresh small red thai chillies (chopped fine)
- 2 tsp fresh galangal or ginger (grated)
- 2 cloves garlic (crushed)
- 1 tbsp Thai red curry paste
- 100g green beans (trimmed & chopped coarse)
- 2 tbsp fish sauce
- 2 tbsp lim juice
- 1 tbsp palm sugar or brown sugar (grated)
- 1 small red onion (sliced thin)
- 2 green onions (slcied thin)
- 1/4 cup fresh Thai basil leaves
- 1/4 cup fresh coriander leaves
- 1/4 cup toasted peanuts (chopped coarse)
- 4 large iceberg lettuce leaves
- 1 tbsp peanut oil
- Heat oil in wok
- Stir-fry lemon grass, chillies, galangal (or ginger) and garlic till fragrant
- Add pork, stir-fry for 5 mins or till pork changes color
- Add paste, cook, stirring till fragrant
- Add in beans, sauce, juice and sugar to wok
- Stir-fry till beans become tender (5 mins)
- Remove from heat
- Stir in onion, herbs and 1/2 nuts
- Divide lettuce leaves among serving plates, spoon pork mixture into leaves and sprinkle with remaining nuts
HINT: If prefer you can subsitute minced pork for chicken or use any seafood.
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