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“This recipe is from the 2009 Milk Calendar. Thai food doesn't necessarily mean hot & spicy but it does mean flavourful & delicious! Serve this super fast stir-fry over rice or noodles. Cooking tip: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested. Other curry pastes can be used as well. The first time I made this, I just used your basic brown curry paste from the local health food store. For the Adventurous: Use Thai fish sauce instead of soy sauce, increase curry paste to 1-1/2 tsp. and add 2 cups shredded napa cabbage with peppers. (I have neved tried this alternative myself, and I don't know about the taste, but feel free to try it and post what it was like!) Healthy Eating Tip: During the colder months, Canadians should be topping up on vitamin C and zinc. This recipe is an excellent source of both - so no need for supplements! *Note: This recipe has a very prominent lime flavour to it, so if you're not that big on the lime, I would suggest cutting back on it a little bit.*”
READY IN:
18mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, sugar, soy sauce and lime zest; set aside.
  2. In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 minutes or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 minutes or until peppers start to soften.
  3. Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 minutes or until sauce is thickened. Stir in lime juice and basil.

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