Gluten, dairy and nut free

Serves 4-6


2 tbsp light flavoured oil
70 grams of Curry Favour green curry paste
750g pork stir fry strips
1 tsp white sugar
3 tbsp fish sauce
1 x small 270ml can of coconut milk
1 bunch broccolini, cut into 2cm pieces
200g green beans, into 2cm pieces
1 small bunch of kale, stems removed and leaves chopped
A handful of Thai basil leaves

 Cooking instructions 

  1. Combine pork with Curry Favour paste, sugar and 1 tbsp of fish sauce. Mix well.
  2. Heat 1 tbsp of the oil in a wok or fry pan over a high heat. Add pork in two batches, stir frying each batch for two minutes until just cooked.  Remove and set aside.
  3. Return wok to a high heat and add the remaining oil. Add vegetables and stir-fry for 3 - 4 minutes or until cooked. 
  4. Add ¾ of the coconut milk and remaining fish sauce.
  5. Return the pork to the wok. Cook for another minute or until heated through. 
  6. Toss through the Thai basil leaves and serve on bowls of steamed jasmine rice.
  7. Drizzle over the remaining coconut milk to serve.