Name: Thai pork mince
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 gram fresh wide rice noodles; 1 tablespoon peanut oil; 1 red onion (170g), sliced thinly; 10 centimetre stick fresh lemon grass (20g), chopped finely; 5 centimetre piece fresh ginger (25g), grated; 2 clove garlic, crushed; 600 gram pork mince; 2 tablespoon massaman curry paste; 2 tablespoon lime juice; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 227 gram can water chestnut slices, rinsed, drained, chopped coarsely; 1/2 cup firmly packed thai basil leaves

Ingredients

450 gram fresh wide rice noodles

1 tablespoon peanut oil

1 red onion (170g), sliced thinly

10 centimetre stick fresh lemon grass (20g), chopped finely

5 centimetre piece fresh ginger (25g), grated

2 clove garlic, crushed

600 gram pork mince

2 tablespoon massaman curry paste

2 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon brown sugar

227 gram can water chestnut slices, rinsed, drained, chopped coarsely

1/2 cup firmly packed thai basil leaves

Method

1.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

2.Heat oil in wok; stir-fry onion, lemon grass, ginger and garlic until onion softens. Add mince; stir-fry until browned. Add curry paste; stir-fry until fragrant. Add juice, sauce and sugar; stir-fry 1 minute.

3.Add noodles to wok with water chestnuts and half the basil; stir-fry until hot, season to taste. Serve noodles sprinkled with remaining basil.

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