Thai Lemongrass Pork Stir-Fry
A quick and flavorful Thai-inspired minced pork dish served in fresh lettuce cups with aromatic herbs and crushed peanuts.
Servings: 4 servings
Calories: 480kcal
Equipment
- Cutting Board
- Chef's Knife
- Wok or Skillet
- Stirring Spatula
Ingredients
- 1 tbsp peanut oil
- 2 tbsps finely chopped lemon grass
- 2 fresh red chillies , chopped finely
- 2 tsps finely chopped galangal
- 2 cloves garlic , crushed
- 500 g minced pork
- 1 tbsp Thai-style red curry paste
- 100 g green beans , chopped coarsely
- 1 1/2 tbsps fish sauce
- 2 tbsps lime juice
- 1 tbsp finely grated gula melaka or palm sugar
- 3 small red onions , sliced thinly
- 1/4 cup firmly-packed Thai basil leaves
- 1/2 cup firmly packed coriander leaves
- 75 g roasted peanuts , chopped coarsely
- 1 iceberg lettuce
Instructions
- Heat oil in wok over a medium fire and stir-fry lemon grass, chillies, galangal and garlic, stirring until fragrant.
- Add pork and cook for about 3 mins or until cooked through. Add curry paste. Cook, stirring, until fragrant.
- Add beans, fish sauce, lime juice and palm sugar to pan. Cook, stirring, for about 2 mins or until beans are just tender.
- Turn off the fire and add onions, basil, coriander and half the peanuts to the pork mixture. Stir to combine.
- Serve pork mixture on individual lettuce leaves sprinkled with the remaining peanuts.