I’ve not cooked anything with Thai flavours for a while so this was a pleasant change.
The pork was sliced tenderloin, a cut that doesn’t need a lot of cooking. It was marinated in nam pla for about an hour before the dish was cooked.
First I sautéed some sliced shallots in sunflower oil in a wok and then I added some cought green curry paste and stitted this in.
Then I added some quarteded chestnut mushrooms and cooked them for a minute or two before adding the sliced pork. Once this had lost its pinkness I added a couple of teaspoons of Thai seven spice powder, some water and a small tin of creamed coconut purée and cooked the pork for about five or six minutes un til done but still tender.
I served this with a handful of fresh green coriander and the juice of a lime stirred in, jasmine rice and crisp fried shallots on top.