300g Pork Stir Fry,
trimmed of all visible fat
1 tbsp mono or polyunsaturated vegetable oil
200g black musseld, cleaned
1/4 cup water
3 tbsp red Thai curry paste
140g can light coconut milk
200g sugar snap peas, trimmed
1 tsp fish sauce
3 green shallots, cut into threads
2 tsp freshly chopped Thai basil
Preparation time: 10 mins
Cooking time: 10 mins
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1. Heat half the oil in a large wok over medium heat, add half the pork and stir fry for 1-2 minutes stirring continuously. Transfer to a plate and cover loosely with foil and set aside. Repeat with remaining pork.
2. Place musseld and water into wok cover and allow to steam open cook on medium heat for 2 minutes. Remove to side plate and discard and remaining liquid.
3. Reheat wok over low- medium heat and cook curry paste until fragrant for 1-2 minutes, add coconut milk, sugar snap peas, fish sauce and mussels allow to gently simmer then add pork and shallots cook 1-2 minutes to heat pork.
4. Serve with 1/2 cup (per serve) cooked Doonga rice.
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