Thai Stir Fried Pork
|Pork strips||750 Gram|
|Green curry paste||60 Milliliter (1/4 Cup)|
|Baby corn||115 Gram, halved (Fresh)|
|Red capsicum||350 Gram, thinly sliced (1 Large Sized)|
|Coconut milk||160 Milliliter (2/3 Cup)|
|Lime juice||1 1⁄2 Tablespoon|
|Baby spinach leaves||200 Gram|
|Shredded fresh basil||1⁄4 Cup (4 tbs)|
Cook pork, in batches, in heated oiled wok or large pan until browned a all over.
Cover to keep warm.
Stir paste into same pan; cook, stirring, until fragrant.
Add corn and capsicum; stir-fry 2 minutes.
Add milk and juice; stir-fry 2 minutes.
Return pork to pan with spinach and basil; stir-fry until leaves are just wilted.