Thai Pork and Baby Corn Stir-Fry

This is a great quick recipe that you can just throw together and tastes wonderful. The amounts listed below I served for 2 people but I made no rice to go with it and it was perfect amount, apart from the fact there was a little to much corn for 2, it would be fine for three. If you prefer to serve it over rice it would feed 3. If you wish to do this for 4 I would up the pork amount to 750g and keep the other ingredients the same.

Ingredients

2 Tablespoons peanut oil
500g Pork strips (I bought pork tenderloin and sliced it into strips.)
5 Tablespoons green curry paste (or adjust for your personal taste.)
125g Fresh baby corn halved (It came in that size package I would lower to 90-100g for 2 people if not serving dish with rice 50-60g if doing with rice.)
1 Medium red capsicum, sliced thinly
200g Baby spinach leaves
1/3 Cup coarsely shredded fresh basil.
11/2 Tablespoons lime juice
2 Teaspoons fish sauce
1 Teaspoon grated ginger (fresh or jar is fine.)
1 Teaspoon sugar
1/2 Cup coconut milk (I used just over about 130ml, if you want to serve over rice, I would add more milk as there won't be enough sauce for rice.)


Method

1. Heat oil in a large pan or wok, stir-fry pork until browned all over, add paste stir to coat.

2. Add lime juice, fish sauce, ginger, sugar and milk stir-fry a few minutes to cook pork through.

3. Add capsicum and corn and stir-fry about 4 Min's, add spinach and basil, stir-fry tossing until leaves are just wilted.

All photos taken by me unless otherwise stated.

Caribbean Chicken in Coconut Milk

Finally to my last post for today, or should I say what should have been number 2 but ended up being my third. This dish is a very easy dish to prepare with a yummy flavour, my husband and my son love this one.



Ingredients

800g-1kg Chicken breasts, sliced into strips
2 Tablespoons peanut oil
1 Large brown onion, finely chopped
2 Cloves garlic, crushed
1 Red chili, finely chopped
500ml Coconut milk
Pinch saffron
1 Teaspoon chicken stock granules
2 Teaspoons sugar
1 Tablespoon parsley, finely chopped, to garnish
1 Tablespoon chives, finely chopped, to garnish
pepper to taste
350g Long grain rice


Method

1. Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.

2. Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.

3. Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min's, until chicken is cooked through and sauce has thickened slightly and reduced.

4. While chicken is simmering, boil the rice until tender, drain.


To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.


All photo's taken by me unless otherwise stated.