prep & cook
facts and info
hundreds of great recipes
free downloadable booklets
Thai Pork Christmas Wraps
3 / 5
Lean pork fillet
Between 6 and 8 people
225g (8oz) Lean pork fillet, cut into thin slices
5mlsp (1tsp) Oil
2x15mlsp (2tbsp) Red Thai curry paste
3 Spring onions, sliced
4 Radishes, sliced
1 Red chilli, seeded and sliced
2 Pak choi heads, sliced
½ Lime, juice and rind
150ml (¼pt) Coconut milk
15mlsp (1tbsp) Fresh coriander, chopped
50g (2oz) Beansprouts
Flour tortilla wraps
Heat the oil in a large non-stick wok or pan. Fry the pork in the hot oil until browned. Stir in the curry paste and add the spring onions, radishes, chilli, and pak choi. Cook for 2-3 minutes.
Add the lime juice and rind together with the coconut milk and heat for 1-2 minutes until sauce has thickened slightly. Sprinkle with the chopped coriander and beansprouts.
To serve, fold the flour tortillas into mini cones and spoon in the Thai pork - a great hand-held party appetiser.
© copyright 2009 Meat matters.com | All rights reserved