PORK FILLET STIR-FRY WITH GREEN CHILLI PASTE AND COCONUT MILK

     It’s been a long time since a recipe book has impressed me so much, not since Ina Paarman’s amazing books.  I was recently introduced to The Real Meal Revolution cook book produced by Prof Tim Noakes - a scientist, Sally-Ann Creed - a nutritionist and two well know chef athletes.  It promotes the Ketogenic Diet which seems to be the new buzz word at present.  Slowly the recipes are being earmarked as my favourites.  Please try this one, and even better the next day.  One could also use chicken fillets or beef.

• 400g port fillet, thinly sliced
• 3 teaspoons Thai green curry paste
• 3 cloves of garlic, finely chopped
• ¼ cup coriander, chopped
• 1 tablespoon coconut oil
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• ½ cup chicken stock
• 200ml coconut milk – NOT the light
• ½ cup carrot, shredded
• ½ cup spring onion, finely chopped
• ½ cup mange tout (snap peas), shredded
• 1/3 cup basil leaves, thinly sliced

Combine the green curry past, garlic and coriander in a small bowl and mix well.  Heat the oil in a wok, add the curry mixture and stir-fry until garlic is aromatic, about one minute.  Add the pork and stir-fry, stirring often until the meat is cooked (about five minutes).  Add the shredded vegetables and toss for one minute.  Stir in the basil leaves and serve.

Serves 4