Thai Pork Stir-Fry
1 Tbsp peanut oil
1 red onion, sliced into thin wedges
1 Tbsp finely chopped lemongrass
1 long red chilli, finely chopped
1 Tbsp finely chopped ginger
2 garlic cloves, finely chopped
500g pork mince
2 Tbsp gluten-free massaman curry paste
100g fresh green beans, cut into 1-inch pieces
1 1/2 Tbsp fish sauce
2 Tbsp lime juice
1 Tbsp brown sugar
1 cup Thai basil leaves
cooked thin rice noodles to serve
Heat oil in a wok over medium-high heat. Cook onion, lemongrass, chilli, ginger and garlic for 1 minute or until fragrant. Add pork and cook for 4-5 minutes, until cooked through.
Add curry paste and cook, stirring for 1-2 minutes, until fragrant. Add beans, fish sauce, lime juice and sugar, and cook, stirring for 1-2 minutes or until beans are just tender. Stir in half the basil. Serve on rice noodles, topped with remaining basil.
For rice paper rolls, omit rice noodles. Allow mix to cool. Place spoonfuls of mixture onto rice paper wrappers that have been soaked briefly in warm water. Fold ends of wrapper in and roll into spring-roll shape. Serve cold with sweet chilli sauce to dip.