This again is quite a quick dish to throw together, another one that can be on the table in about 35 Min’s with a yummy end result. You can serve this dish over rice, as My hubby and I are watching our carb intake at the moment I served ours over bean sprouts. The flavours in this dish all compliment each other really well and the addition of the apple just gives it that something different. I just used a prepared red curry paste with this, not only for time purposes, but also for ease of making, feel free to use homemade, I would have, if I had had some already made up in the fridge.

Ingredients

3 Tablespoons peanut oil
800g Pork fillets, sliced thinly
5 Tablespoons red curry paste, or to your taste (I used Thai kitchen brand)
1 Medium onion, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
300ml Coconut milk
200ml Coconut cream
50ml Water
1 Teaspoon chicken stock granules
2 Medium apples, peeled and sliced thinly
2 Teaspoons lime juice
1 Teaspoon fish sauce
400g Baby bok choy, trimmed and chopped (your choice I love this veg so I added it.)
1/2 Cup Thai basil, chopped coarsely

Method

1. Heat 1 tablespoon oil in a large wok or pan, add pork, cook in batches until browned all over, add additional oil as needed, set pork to one side. I find you use about 2 tablespoons to cook the pork and that leaves 1 tablespoon for the onion.

2. Heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.

3. Add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 Min’s.

4. Return pork to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 Min’s, until apples soften and pork is cooked through.
About 5 Min’s before the end add bok choy.

5. Remove from heat and stir in basil.

Serve over rice or bean sprouts for lower carb version

All photos taken by me unless otherwise stated.