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Stir-Fried Pork Tenderloin with Red Curry Paste

  • Pork Tenderloin, sliced 320.0 g
  • Garlic, minced 20.0 g
  • Red Curry Paste 40.0 g
  • Yard Long Bean, chopped 320.0 g
  • Sugar 4.0 tsp
  • KNORR SELECTIONS Fish Sauce 4500 ml 2.0 tsp
  • Vegetable Oil (for frying) 8.0 tbsp
  • Stock 12.0 tbsp
  • Red Finger Chilli, slant-sliced 40.0 g
  • Kaffir Lime Leaves, chopped 2.0 g
  • Coriander Leaves
  • Red Finger Chilli, sliced
  1. Stir-Fried Pork Tenderloin with Red Curry Paste

    • Put oil in and heat the pan, stir-fry minced garlic and red curry paste until it gives a nice aroma, then add sliced pork tenderloin, chopped yard long bean and stock. Season with KNORR SELECTIONS Fish Sauce, KNORR Intense Meaty Essence and sugar. Stir-fry until pork is well cooked, then add shredded kaffir lime leaves and sliced red finger chilli. Taste.
    • Put on a serving plate, garnish with coriander leaves and sliced red finger chilli. Serve with hot rice.
    Tips: Adding a small amount of thick coconut milk can make the dish taste more intense.