Red Curry Pork Stirfry

Name: Red Curry Pork Stirfry
Cuisine: South African
Ingredients: 60 ml coconut Oil; 60 ml red Curry Paste; 1000 g Pork neck, diced; 30 ml Garam Masala; 10 ml ground Cinnamon; 60 ml Fish Sauce; 60 ml Oyster Sauce; 60 ml Soy Sauce; 30 ml palm Sugar; 3 Garlic cloves, peeled and crushed; 350 g stir fry Vegetables; 250 g Green Beans, chopped; 45 ml pickled Ginger, finely chopped

Sean Strydom @Sean_Strydom

Port Elizabeth

The complexity of flavours are really something to experience

Sean Strydom @Sean_Strydom

Port Elizabeth

The complexity of flavours are really something to experience

Saved

Ingredients

60 mlcoconut Oil
60 mlred Curry Paste
1000 gPork neck, diced
30 mlGaram Masala
10 mlground Cinnamon
60 mlFish Sauce
60 mlOyster Sauce
60 mlSoy Sauce
30 mlpalm Sugar
3Garlic cloves, peeled and crushed
350 gstir fry Vegetables
250 gGreen Beans, chopped
45 mlpickled Ginger, finely chopped

Saved

Steps

1

Heat Wok over medium high heat to very hot. Toss Pork in Masal and Cinnamon till evenly coated.
2

Add Oil and Curry Paste and roast till fragrant, add coated Pork and fry meat is cooked through.
3

Add Fish, Oyster and Soy Sauce, Sugar with Garlic to the Wok. Continue to cook to caramelise the Pork, sauce has reduced and become little sticky.
4

Add Vegetables and Beans and fry, stirring continuously till Vegetables are cooked but still crisp.
5

Serve with a sprinkling of pickled Ginger