Name: Pork and lemongrass stir-fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food