donna hay magazine

Place the curry paste, lime juice, lime rind, sugarand water in a medium bowl, mix to combine andset aside.Heat the oil in a large frying pan or wok over highheat. Add the pork and cook, turning, for 2 minutes,then add the beans and peas and cook for a further2 minutes or until the pork is cooked and the beansare just tender. Add the curry mixture and cook for1–2 minutes or until the sauce is slightly reduced.Divide the noodles between serving bowls, top withthe pork mixture and basil to serve. Serves 4.``````½ cup (150g) red curry paste¼ cup (60ml) lime juice1 teaspoon finely grated lime rind¼ cup (55g) caster (superfine) sugar¹⁄³ cup (80ml) water2 tablespoons vegetable oil600g pork fillet (tenderloin), trimmed and thinly sliced200g green beans, trimmed200g sugar snap peas, trimmed200g dried thick rice noodles, cookedbasil leaves, to servethai pork, chilli and basil stir-fryeasy weeknightsNINE