Thai pork and lemongrass stir fry

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Andi Oliver

Ingredients

For the curry paste

  • 7 Thai shallots, peeled and sliced
  • 8 garlic cloves, peeled
  • 2–3 galangal pieces, peeled and sliced
  • 6 lemongrass stalks, peeled and sliced
  • 4 fresh turmeric pieces, peeled and sliced
  • 1 tsp shrimp paste
  • 1 small, dried, very hot chilli, soaked and finely chopped
  • 1 bird’s-eye chilli, finely chopped
  • 1 kaffir lime, zest only
  • pinch sea salt
  • ½ tsp ground black peppercorns

For the stir fry

  • 135g/4¾oz pork mince
  • ½ tsp Thai fragrant oil
  • 2–3 Prik Kee Noo Suan chillies or other Thai red chillies
  • 3–4 small green peppercorns
  • small pinch golden caster sugar
  • 1 tbsp fish sauce
  • small splash of chicken stock
  • 1½ tbsp finely sliced lemongrass
  • 1 heaped tbsp julienned kaffir lime leaves
  • 1 fennel, core removed and sliced
  • ¼ cucumber, chopped
  • ¼ Chinese cabbage, finely chopped
  • 2 white turmeric pieces or snake beans, sliced
  • 8 lime leaves
  • 1 Thai basil sprig
  • 1 Asian pennywort sprig
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