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Recently we've been trying to eat a little healthier and thai food has been a real saviour thus far. This recipe comes courtesy of Gordon Ramsay's trip to south east Asia. The tamarind is optional but does give a real depth of flavour.
1 pork fillet, sinew removed and sliced into half-inch thick rounds
4 red chillies, seeds removed and diced
6 cloves garlic, roughly chopped
1 carrot, cut into strips
2 tablespoon's sunflower or groundnut oil
2 kaffir lime leaves, chopped
2 tablespoon's fish sauce
2 tablespoon's light soy sauce
2 tablespoon's tamarind sauce
4-6 leaves thai holy basil (or normal basil), chopped
1 teaspoon palm sugar (or brown sugar works well)
75ml chicken stock
1. In a pestle and mortar, add the chopped chilli and garlic and pound to a paste.
2. Heat the oil in a large wok and add the chilli and garlic, stir fry for 2-3 minutes and add the pork, when the pork is browned add the lime leaves,carrot, sauces and sugar and fry for a futher 3 minutes.
3. Add the basil and chicken stock and continue to cook over a high heat for around 5 minutes.
4. Serve with noodles.