This is a great quick recipe that you can just throw together and tastes wonderful. The amounts listed below I served for 2 people but I made no rice to go with it and it was perfect amount, apart from the fact there was a little to much corn for 2, it would be fine for three. If you prefer to serve it over rice it would feed 3. If you wish to do this for 4 I would up the pork amount to 750g and keep the other ingredients the same.

Ingredients

2 Tablespoons peanut oil
500g Pork strips (I bought pork tenderloin and sliced it into strips.)
5 Tablespoons green curry paste (or adjust for your personal taste.)
125g Fresh baby corn halved (It came in that size package I would lower to 90-100g for 2 people if not serving dish with rice 50-60g if doing with rice.)
1 Medium red capsicum, sliced thinly
200g Baby spinach leaves
1/3 Cup coarsely shredded fresh basil.
11/2 Tablespoons lime juice
2 Teaspoons fish sauce
1 Teaspoon grated ginger (fresh or jar is fine.)
1 Teaspoon sugar
1/2 Cup coconut milk (I used just over about 130ml, if you want to serve over rice, I would add more milk as there won’t be enough sauce for rice.)

Method

1. Heat oil in a large pan or wok, stir-fry pork until browned all over, add paste stir to coat.

2. Add lime juice, fish sauce, ginger, sugar and milk stir-fry a few minutes to cook pork through.

3. Add capsicum and corn and stir-fry about 4 Min’s, add spinach and basil, stir-fry tossing until leaves are just wilted.

All photos taken by me unless otherwise stated.