Thai-style pork and vegetable stir fry~116
Ingredients:

1 tbsp groundnut oil
950g (9oz) pork mince
3 tbsp red Thai curry paste
1 large red onion, halved and sliced
2 large carrots, grated
1 large courgette, shredded
125g (4oz) shredded green cabbage
1-2 tbsp chicken stock or water
cooked Thai noodles
torn basil leaves and lime wedges to serve

Directions:

Heat the oil in a wok or large frying pan and brown the pork mince. Stir in the Thai red curry paste, using a little extra, is wished.


Add the red onion, carrots, courgette and cabbage. Stir fry for 1-2 mins, adding the chicken stock or water to moisten. Serve with freshly cooked Thai noodles and top with torn basil leaves and lime wedges. You could also add a handful of roasted peanuts, if wished.

Prep Time: 25
Cook Time:
Serves: 4
Calories: 459
Carbs: 53
Fat: 20
Protein:

Source: Recipe courtesy of Tesco Recipe Magazine. By Jane Suthering

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