Pork Basil and Red Curry Stir-Fry with Coconut Rice

Ingredients

• 250g pork stir-fry strips
• 200mL light coconut milk
• 50g snow peas, trimmed and halved
• 100g broccolini, cut in thirds
• 100g cherry tomatoes, halved
• 20g basil, leaves picked
• 1 tbsp red curry paste (see note for NF)
• 1 cup jasmine rice
• 1 cup water
• Extra virgin olive oil

Methods

1. Combine coconut milk and water with the rice in a saucepan. Bring to a boil. Simmer, covered, over a very low heat for about 14 minutes, or until tender. Remove from heat and stand, covered, for 5 minutes.
2. Toss pork with olive oil. Heat a large wok over a high heat until very hot. Stir-fry pork for about 2 minutes, or until browned but not cooked. Remove.
3. Heat oil in same wok over a medium heat. Add curry paste and fry until fragrant. Add snow peas, broccolini, and tomatoes and stir-fry for about a minute.
   
   NOTE: Use nut-free curry paste to make this recipe nut free.
   
   
4. Return pork to wok. Stir-fry for a further 1–2 minutes until the pork is cooked. Stir in basil.
5. Serve pork stir-fry over coconut rice. Enjoy!