Crying tiger Thai salad
Make this spicy Thai salad as hot as you like with extra chillies — it's so named because the heat should induce tears! The fillet steak can also be cooked as you like it
Thai basil pork stir-fry
Serves 4
Easy
Prep:
Cook:
This recipe is inspired by the spicy and savoury Thai favourite pad kra pao. You can adjust the amount of chillies to suit your taste
Skip to ingredients
- 2 tbsp vegetable oil
- 1 large shallotsliced
- 1 lemongrass stalkfinely sliced
- 2 red chilliesfinely sliced, plus extra to serve (optional)
- 3 garlic clovesfinely chopped
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- ½ tbsp fish sauce
- ½ tsp caster sugar
- 500g pork mince
- 200g green beanschopped into thirds
- 25g Thai basillarger leaves torn
- cooked jasmine riceto serve
Nutrition: Per serving
- kcal299
- fat18g
- saturates5g
- carbs7g
- sugars4g
- fibre2g
- protein26g
- salt2.6g
Method
step 1
This dish comes together quite quickly, so have all the ingredients to hand. Pour the vegetable oil into a large frying pan or wok over a high heat. Once shimmering, add the shallot, lemongrass, chillies and garlic. Cook for 5-6 mins, stirring, until softened and the edges are golden. Pour the soy sauce, oyster sauce, fish sauce and sugar into a small bowl or jug and stir in 1 tbsp water to combine.
step 2
Stir the pork into the pan, then pour in the sauce and green beans. Cook for an additional 5-6 mins, stirring all the while. When the beans are tender with a little bit of bite, stir in the Thai basil.
step 3
Serve immediately alongside the rice, garnished with more chillies if you want extra heat.
