Pork in red curry paste | Women's Weekly Food
If you have time, the pork mixture at the end of step 1 can be marinated for a few hours or overnight in the fridge. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 600 grams pork fillet, sliced thinly
- 1/4 cup (75g) red curry paste
- 1 tablespoon hoisin sauce
- 2 teaspoons fish sauce
- 2 tablespoons peanut oil
- 150 grams fresh shiitake mushrooms, sliced thinly
- 200 grams baby carrots, trimmed
- 2 fresh long green chillies, sliced thinly
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