Recipe

Pork and lemongrass stir-fry

Brilliant as a starter, serve this lemongrass pork stir fry in lettuce cups and sprinkled with crushed peanuts.

May 31, 2010 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Pork and lemongrass stir-fry
  • 1 tablespoon peanut oil
  • 2 tablespoon finely chopped lemongrass
  • 2 fresh small red thai chillies, chopped finely
  • 2 centimetre piece fresh galangal (35g), chopped finely
  • 2 clove garlic, crushed
  • 500 gram pork mince
  • 1 tablespoon thai-style red curry paste
  • 100 gram green beans, chopped coarsely
  • 1 1/2 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 1 tablespoon grated palm sugar
  • 1 red onion, sliced thinly
  • 2 green onions, sliced thinly
  • 1/4 cup firmly packed fresh thai basil leaves
  • 1/2 cup firmly packed fresh coriander leaves
  • 1/4 cup (75g) roasted peanuts, chopped coarsely
  • 4 iceberg lettuce leaves

Method

Pork and lemongrass stir-fry
  • 1
    Heat oil in wok; cook lemon grass, chilli, galangal and garlic, stirring, until fragrant. Add pork; cook, stirring, until cooked through. Add curry paste; cook, stirring, until fragrant.
  • 2
    Add beans, fish sauce, juice and sugar to wok; cook, stirring, about 5 minutes or until beans are just tender. Remove from heat.
  • 3
    Add onions, basil, coriander and half the peanuts to pork mixture; stir to combine.
  • 4
    Serve pork mixture in lettuce cups sprinkled with remaining peanuts.

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