- 600g pork scotch fillet steaks cut into strips
- 2 tbsp vegetable or rice oil
- 5 tbsp red curry paste
- 400ml/14fl oz can of coconut cream
- 2 tbsp fish sauce, or to taste
- 1 tsp thick tamarind paste
- 225g tin sliced Valcom bamboo shoots drained and rinsed
- 1 tsp palm sugar or brown sugar
- 100g (about 6 med) mushrooms sliced
- 200g green beans top and tailed
- ½ a red pepper sliced into stripsleaves
- 4 fresh kaffir lime leaves or 1 tsp lemon zest
- 15-20 fresh Thai (holy) basil leaves or ordinary basil
- Cut the pork fillets crossways into 3mm/1/8in thick strips.
- Heat the oil in a wide, preferably non-stick, large pot or pan set over a high heat.
- Open the can of coconut cream. Remove four tablespoons of the thick coconut cream that will have settled at the top and place in a small bowl. Stir the remaining contents of the can well and set aside.
- When the pan is hot, add the coconut cream and stir. Add the curry paste and stir again. Stir fry for 3-4 minutes or until the oil separates and the paste is lightly browned.
- Add the pork and stir fry to brown slightly 2-3 mins
- Reduce the heat to low, add bamboo shoots, reserved coconut milk, lime leaves (or lemon zest), fish sauce, tamarind paste (or lemon juice) and the palm sugar (or brown sugar).
- Stir together well and bring to a simmer for 3 mins. The pork should be cooked through by the time the first bubbles begin to appear.
- Add in the red pepper, mushrooms and beans, stir, cover and simmer on a low heat for a further 5 minutes.
- Just before serving, sprinkle the basil leaves over the curry, stir gently and remove from the heat. Serve with jasmine rice.
Brands and product used
- Valcom - Bamboo Shoot Slices