1) 4-8 Thai red chillies finely chopped.
2) 6-8 garlic cloves peeled and finely chopped.
3) 3 tablespoons groundnut oil.
4) 400g pork tenderloin cut in to strips.
5) 1 large carrot peeled and cut in to thin strips.
6) 200g baby sweetcorn cut in half lengthways.
7) 3 kaffir lime leaves.
8) 2 tablespoons fish sauce.
9) 2 tablespoons light soy sauce.
10) 2 tablespoons oyster sauce.
11) 1 tablespoon palm sugar.
12) pinch ground white pepper.
13) 175ml chicken stock.
14) large handful fresh holy basil leaves torn.
METHOD.
1) Place chillies and garlic in pestle and mortar and grind to form a paste.
2) Heat oil in wok until smoking hot add garlic and chilli paste and fry for 2-3 minuets until fragrant.
3) Toss in pork and fry for 2-3 minuets or until pork turns light brown and texture seems firmer.
4) Toss in the carrot, sweetcorn and kaffir lime leaves and stir fry for a further 2 mins.
5) Add in the fish sauce, soy sauce, oyster sauce,palm sugar and white pepper fry for another 1-2 minuets.Ensure pork is well coated.
6) Add chicken stock and simmer until liquid has reduced by half.
7) Stir in holy basil leaves and serve with Thai fragrant rice.
