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Pork And Vegetable Curry With Fresh Basil

pork, curry

1 tablespoon vegetable oil
4 teaspoons red curry paste; or
1 1/2 teaspoons curry powder
1 pound lean boneless pork; cut in thin slices
1 cup green beans; cut in 1 1/2 in lengths
1 onion; cut in wedges
2 tablespoons fish sauce
1 cup thickly sliced mushrooms
1 sweet red pepper; cut in strips
1 can (14 oz) corn niblets
1/3 cup chopped fresh basil
1 teaspoon granulated sugar

Thai cooking is influenced by Indian cuisine, evident in dishes such as this one. Serve this fresh-flavoured mild curry over steaming mounds of rice. In wok or large nonstick skillet, heat oil over high heat; cook curry paste for 1 minute. Add pork; stir-fry for 3 minutes. Add green beans, onion and fish sauce; stir-fry for 5 minutes. Add mushrooms, red pepper and corn; stir-fry for about 2 minutes or until vegetables are tender. Add basil and sugar; stir-fry for 1 minute.

Contributor: Canadian Living On Line - October, 1997

Yield: 4 servings

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