PORK SAN CHOY BOW
2 tbs peanut or sunflower oil ½ bunch spring onions, white and light green finely chopped, dark green sliced at an angle 1 carrot, finely grated 2 tbs massaman curry paste 2 tbs kecap manis, plus extra to drizzle 500g pork mince Juice of 1 lime, plus extra wedges to serve ½ bunch Thai basil, leaves picked 1 little gem lettuce or baby cos lettuce,
leaves separated Sliced red chilli and crispy onion to serve
Heat oil in a wok over a high heat, add white and light green spring onion and cook for 1 minute, then add the carrot and cook a further 2-3 minutes until softened.
Add the curry paste, kecap manis and pork mince and cook, tossing for 5-6 minutes until fragrant and combined.
Add the lime juice, half the Thai basil and ½ cup (125ml) water and cook for a further 5-6 minutes until all liquid has evaporated and pork is caramelised.
Serve in lettuce cups topped with extra basil, chilli, crispy onion, spring onion greens, and drizzle with extra kecap manis.
NUTRITION • 28G PROTEIN • 6G SAT FAT • 7G CARB • 5G SUGARS • 1155MG SODIUM • 340 CAL (1430KJ)