INGREDIENTS
- 2 tbs peanut or sunflower oil
- 1/2 bunch long green shallot, white and light green finely chopped, dark green sliced at an angle
- 1 carrot, finely grated
- 500g pork mince
- 2 tbs massaman curry paste
- 2 tbs kecap manis (Soy Sauce) plus extra to drizzle
- Juice of 1 lime, plus extra wedges to serve
- 1/2 bunch Thai basil, leaves picked
- 1 little gem lettuce or baby cos lettuce, leaves separated
- Sliced red chilli, to serve
- Crispy onion, to serve
METHOD
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Heat oil in a wok over a high heat. Add white and light green part of the long green shallot and cook for 1 minute, then add the carrot and cook for a further 2-3 minutes until softened.
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Add pork mince, breaking up the mix with a wooden spoon, then add the curry paste and kecap manis and cook, tossing, for 5-6 minutes until fragrant and combined.
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Add the lime juice, half the Thai basil and 1⁄2 cup (125ml) water and cook for a further 5-6 minutes until all liquid has evaporated and pork is caramelised.
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Serve in lettuce cups topped with extra basil, chilli, crispy onion, long green shallot greens, and drizzle with extra kecap manis.