400g pork fillets, thinly sliced
3 tsp Thai green curry paste
3 cloves garlic, finely chopped
1/4 cup coriander, chopped
1 tbsp coconut oil
2 tbsp oyster sauce
1 tbsp fish sauce
1/2 cup chicken stock
200ml coconut milk
1/2 cup asparagus , shredded
1/2 cup of spring onions, shredded
1/2 cup of snow peas, shredded
1/3 cup basil leaves, thinly sliced


Combine the Thai green curry paste, garlic and coriander in a small bowl.

Heat Oil in a wok, add the curry mixture and stir-fry until garlic is aromatic ( about 1 minute )

Add the pork and stir-fry, stirring often, until meat is cooked ( about 5 mins )

Add oyster sauce, fish sauce, chicken stock and coconut milk.

Stir to combine and heat thoroughly.

Add the shredded vegetables and toss for 1 minute.

Stir in the basil leaves and serve immediately.


Serves 4